German Chocolate Cake With Coconut-Pecan Frosting Recipe
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German Chocolate Cake With Coconut-Pecan Frosting
BATTER
4 oz pitted prunes, (3/4 cup)
1/2 cup water
8 egg whites, (see note)
2 cup sugar
2 cup unbleached all-purpose flour
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
FROSTING
12 oz canned evaporated skim milk
OR 1 1/2 cups almond milk
1 1/2 cup sugar
1 1/2 tsp vanilla
5 tbsp cornstarch mixed with
1/4 cup water to form smooth paste
2 cup flaked coconut
1 1/2 cup chopped pecans
Makes 10 slices OVO-LACTO
Cake: Preheat oven to 350 degrees. In food processor or blender, chop
prunes, stopping to scrape sides, until mixture resembles smooth paste,
about 5 minutes. Transfer to bowl of mixer.
In separate bowl, whisk egg whites together. Divide in half; reserve.
With beaters running, add sugar to prune puree in mixer bowl. Beat at
medium speed until smooth and fluffy. Do not underbeat. Add half of egg
whites. Beat until smooth and fluffy.
In separate bowl, sift together flour, cocoa, baking soda, baking powder
and salt. Add, beating constantly, to prune, sugar and egg white mixture,
alternating with buttermilk. Beat until smooth and fluffy.
In separate bowl, beat remaining egg whites until soft peaks form. Fold
beaten egg whites into cake batter carefully but completely.
Divide batter among three 9-inch cake pans that have been lightly oiled
and their bottoms lined with waxed paper. Bake until cake springs back
when touched in center and wooden pick inserted comes out clean, about 30
minutes.
Remove from oven; place pans on cooling racks. Run spatula carefully
around edge. Let cake cool in pans until room temperature, about 20
minutes.
Frosting: In saucepan, mix together evaporated milk or almond milk, sugar
and vanilla. Cook over medium heat stirring constantly until sugar
dissolves and mixture is hot. Add cornstarch paste in thin stream,
stirring constantly until mixture thickens. Remove from heat. Stir in
coconut and pecans; stir to cool.
Frost in between layers and tops and sides of cake. Makes 10 slices.
NOTE: Dehydrated egg whites provide a convenient, economical way to bake
without having to dispose of leftover yolks. They are available at
natural food stores. Substitute 1/3 cup dehydrated egg whites, whisked
until smooth with 1 cup lukewarm water, for egg whites.
PER SLICE: 713 CALORIES; 13G PROTEIN; 17G TOTAL FAT; (5G SAT. FAT) 234G
CARBOHYDRATE; 3MG CHOLESTEROL; 584MG SODIUM; 4 G FIBER
Per serving: 430 Calories (kcal); 13g Total Fat; (25% calories from fat);
6g Protein; 78g Carbohydrate; 1mg Cholesterol; 479mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2 Fat; 4 1/2 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, February 1997, page 26
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 13g Fat (25.9%
calories from fat); 6g Protein; 78g Carbohydrate; 3g Dietary Fiber; 1mg
Cholesterol; 479mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat; 4 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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Weight loss hints and tips
If you enjoy eating, but want to shed a few kilos and also better your all round health, among other things you ought to eat a carefully designed healthy-minded meal plan. In theory, this ought to include 5 measures of fruit/vegetables daily and take in a sensible mix of carbohydrates, fat, and protein.
When starting a weight loss program, people usually fix on supermarket and branded foods labelled 'low-fat'. This is most certainly an error, insofar as a food item might just be reduced in fats, but still elavated in carbs.
In planning a nutrition system, it is important to also endeavour to decrease ingestion of salt, fats and refined carbohydrate.
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