Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. | 2. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour. | 3. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside. | 4. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). | 5. Add yogurt, extracts, and egg whites; beat well. | 6. Lightly spoon sifted flour into dry measuring cups, and level with a knife. | 7. Combine sifted flour through salt. | 8. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture. | 9. Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles. | 10. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. | 11. Cool in pans 10 minutes, and remove from pans; cool completely on wire racks. | 12. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. | 13. Spread with 1/3 cup frosting (below), and top with remaining cake layer. | 14. Spread remaining frosting over top and sides of cake. | 15. Store cake loosely covered in refrigerator. | 16. FROSTING: | 17. Melt butter in a medium saucepan over medium-high heat. | 18. Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes). | 19. Remove mixture from heat, and stir in sugar, cornstarch, and salt. | 20. Add milk, syrup, and egg yolks, and stir well. | 21. Cook 2 minutes over medium-high heat or until thick, stirring constantly. | 22. Remove from heat, and stir in flaked coconut and extracts. | 23. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
cake flour	1	tablespoon		1115.865	240.5275	25.2765	2.6510000000000002
cocoa	1/2	cup	unsweetened	94.6	25.069000000000003	7.7829999999999995	5.632999999999999
baking chocolate	1	ounce	sweet	133.812	10.2627	3.4304	13.523
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
butter	3	tablespoons	softened	256.5	11.7855	8.0145	21.6
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
plain yogurt	1/4	cup	fat-free	-	-	-	-
vanilla extract	2 1/2	teaspoons		30.24	1.3283	0.0063	0.0063
coconut extract	1/2	teaspoon		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
cake flour	2 1/4	cups	sifted	1115.865	240.5275	25.2765	2.6510000000000002
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
buttermilk	1	cup	low fat	-	-	-	-
butter	2	tablespoons		256.5	11.7855	8.0145	21.6
pecan	1/3	cup	chopped	95.4489	17.887999999999998	1.9644	2.0107
brown sugar	2/3	cup		209.0	53.9495	0.066	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
salt	1/4	teaspoon		-	-	-	-
milk	1	cup	fat-free sweetened condensed	552.0	13.296	5.496	57.216
corn syrup	1	tablespoon		62.26	16.8938	0.0	0.044000000000000004
egg yolk	2			109.48	1.2206	5.3924	9.0236
coconut	1/2	cup	sweetened flaked toasted	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
vanilla extract	2 1/2	teaspoons		30.24	1.3283	0.0063	0.0063
coconut extract	1/8	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.