German-Chocolate Cake With Coconut-Pecan Sauce Recipe

Name: German-Chocolate Cake With Coconut-Pecan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup unsalted butter; 1 (4 ounce) bar sweet baking chocolate, chopped; 1 1/4 cups sugar; 1/2 cup water; 1 1/2 teaspoons vanilla extract; 2 large egg whites; 1 large egg; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/8 teaspoon salt; cooking spray; 1 1/2 cups sugar; 2 1/2 tablespoons cornstarch; 1 (12 ounce) can evaporated low-fat milk; 3 tablespoons butter or 1/2 cup margarine; 1/3 cup chopped pecans; 1/4 cup sweetened flaked coconut; 1 1/2 teaspoons vanilla extract

Servings: persons

1/3 cup unsalted butter
1 (4 ounce) bar sweet baking chocolate, chopped
1 1/4 cups sugar
1/2 cup water
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
cooking spray
1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1 (12 ounce) can evaporated low-fat milk
3 tablespoons butter or 1/2 cup margarine
1/3 cup chopped pecans
1/4 cup sweetened flaked coconut
1 1/2 teaspoons vanilla extract

1
Preheat oven to 350u00b0.
2
Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
3
Stir in sugar, water, and vanilla.
4
Add egg whites and egg, stirring with a whisk.
5
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
6
Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
7
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
8
Serve cake with Coconut-Pecan Sauce.
9
Coconut-Pecan Sauce:.
10
Combine sugar and cornstarch in a medium, heavy saucepan.
11
Add milk; stir with a whisk.
12
Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
13
Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.

1332

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/3 cup unsalted butter, 1 (4 ounce) bar sweet baking chocolate, chopped, 1 1/4 cups sugar, 1/2 cup water, and more.

Yes, German-Chocolate Cake With Coconut-Pecan Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German-Chocolate Cake With Coconut-Pecan Sauce

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