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German-Chocolate Cake n Frosting

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German-Chocolate Cake n Frosting
Cooking spray
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1-ounce semi-sweet baking chocolate
1 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons butter, softened
2 tablespoons vegetable oil
1/4 cup plain yogurt or sour cream
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1/2 cup boiling water
1 cup buttermilk
2 egg whites


Preparation
Preheat oven to 325 to 350 degree depending on how hot your oven gets
 Coat 3 (8-inch) round cake pans with cooking spray, in a small bowl Combine cocoa and chocolate; add boiling water, stirring until chocolate melts. Set aside. Combine sugars, butter, and oil in a large bowl, and beat at medium speed until well-blended (about 5 minutes), add yogurt, extracts, and egg whites; Combine flour, baking powder, baking soda, and salt. Add dry ingredients to your creamed mixture alternately with buttermilk, beginning and ending with, dry ingredients add cocoa mixture.  Pour batter into cake pans. Tap pans once or twice on the counter to remove air bubbles. Bake for 25 minutes or until a toothpick 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 cake-board; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer, repeat and top with remaining cake layer. Spread remaining frosting over top or sides of cake or frost with the coconut frosting and do the borders with icing.  Refrigerate.


Coconut-Pecan Frosting
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons butter  
1/3 cup finely chopped pecans
1 cup fat-free sweetened condensed milk
1 tablespoon light-colored corn syrup
1/2 cup flaked sweetened coconut, toasted
2 large egg yolks
2 1/2 teaspoons vanilla extract
1/8 teaspoon coconut extract


Preparation
Melt butter in a medium saucepan over medium-high heat. Add chopped pecans and sauté until the pecans are browned (about 2 1/2 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 20 to 30 minutes. And for the chocolate frosting, I cheated I used a store-bought frosting and added sifted powdered sugar until it was thick enough to use for a border.

  Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡

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