Light German Chocolate Cake

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.

Steps

Preheat oven to 350.

Coat 3 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.

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.

Ingredients

cooking spray, cake flour, unsweetened cocoa, sweet baking chocolate, boiling water, granulated sugar, brown sugar, butter, vegetable oil, plain fat-free yogurt, vanilla extract, coconut extract, egg whites, baking powder, baking soda, salt, low-fat buttermilk, pecans, cornstarch, fat-free sweetened condensed milk, light corn syrup, egg yolks, sweetened flaked coconut