Guilt Free German Chocolate Cake Recipe 415

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GUILT-FREE CHOCOLATE CAKE



Guilt-Free Chocolate Cake image

You won't miss the fat when you taste this moist, fudgy dessert. I substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake. -Brenda Ruse, Truro, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
1-1/3 cups water
1 cup reduced-fat plain yogurt
1/2 cup baking cocoa
2 egg whites
1 egg
1-1/2 teaspoons confectioners' sugar

Steps:

  • In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 399mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 5g protein.

QUICK AND EASY GERMAN CHOCOLATE CAKE



Quick and Easy German Chocolate Cake image

Make and share this Quick and Easy German Chocolate Cake recipe from Food.com.

Provided by Capncrunch

Categories     Dessert

Time 1h3m

Yield 1 Cake

Number Of Ingredients 5

1 box German chocolate cake mix
1 container pecan coconut frosting
3 eggs
1 cup water
1/3 cup vegetable oil

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 12-cup Bundt pan.
  • Set pan aside.
  • Mix all ingredients in large mixing bowl.
  • Mix 3 minutes with electric mixer, batter should be thick and well combined.
  • Pour batter into Bundt pan and bake for 48-52 minutes.
  • Cool cake on rack for 20 minutes before removing from pan.
  • Cool cake completely.

LIGHT GERMAN CHOCOLATE CAKE



Light German Chocolate Cake image

This is a relatively low-fat, low-calorie version of the rich dessert. It comes from Cooking Light, March 1998. Cooking time includes cooling time, too. UPDATE: In step 7, flour through salt means the ingredients on the ingredient list between sifted flour and salt.

Provided by echo echo

Categories     Dessert

Time 1h25m

Yield 18 serving(s)

Number Of Ingredients 29

cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons butter or 3 tablespoons margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter or 2 tablespoons margarine
1/3 cup finely chopped pecans
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light corn syrup
2 large egg yolks
1/2 cup sweetened flaked coconut, toasted
2 1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract

Steps:

  • Preheat oven to 350°.
  • Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
  • Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
  • Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
  • Add yogurt, extracts, and egg whites; beat well.
  • Lightly spoon sifted flour into dry measuring cups, and level with a knife.
  • Combine sifted flour through salt.
  • Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
  • Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
  • Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
  • Spread with 1/3 cup frosting (below), and top with remaining cake layer.
  • Spread remaining frosting over top and sides of cake.
  • Store cake loosely covered in refrigerator.
  • FROSTING:.
  • Melt butter in a medium saucepan over medium-high heat.
  • Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
  • Remove mixture from heat, and stir in sugar, cornstarch, and salt.
  • Add milk, syrup, and egg yolks, and stir well.
  • Cook 2 minutes over medium-high heat or until thick, stirring constantly.
  • Remove from heat, and stir in flaked coconut and extracts.
  • Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).

Nutrition Facts : Calories 257.4, Fat 8.7, SaturatedFat 4, Cholesterol 29.6, Sodium 236.5, Carbohydrate 42.7, Fiber 1.5, Sugar 25.5, Protein 3.6

GUILT-FREE CHOCOLATE CAKE



Guilt-Free Chocolate Cake image

You won't mix the fat when you taste this moist, fudgy dessert submitted by Brenda Ruse of Truro, Nova Scotia. Brenda substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake.

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
½ cup baking cocoa
2 large egg whites egg whites
1 egg
1 ⅓ cups water
1 cup reduced-fat plain yogurt
1 ½ teaspoons confectioners' sugar

Steps:

  • In a large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.
  • Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 34 g, Cholesterol 25.2 mg, Fat 7.2 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 347.7 mg, Sugar 20.6 g

GUILT-FREE CHOCOLATE CAKE



Guilt-Free Chocolate Cake image

You won't mix the fat when you taste this moist, fudgy dessert submitted by Brenda Ruse of Truro, Nova Scotia. Brenda substituted yogurt for the oil called for in a reduced-fat box mix to create this delicious cake.

Provided by Allrecipes Member

Time 45m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
½ cup baking cocoa
2 large egg whites egg whites
1 egg
1 ⅓ cups water
1 cup reduced-fat plain yogurt
1 ½ teaspoons confectioners' sugar

Steps:

  • In a large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.
  • Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 34 g, Cholesterol 25.2 mg, Fat 7.2 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 3 g, Sodium 347.7 mg, Sugar 20.6 g

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