Light German Chocolate Cake

Chelsea Mitcham

By
@shellsea87

I love German chocolate cake but it's just so fatty and full of calories SOOOO I invented this little baby. DELISH!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This German chocolate cake recipe is very moist and dense. Since there is no leavening agent, the cake does not rise. But what you get is one very chocolaty cake. The frosting tastes just like a traditional German chocolate cake frosting. So good!

Ingredients

FLOURLESS CHOCOLATE CAKE

1/2 c
chocolate chips (use German chocolate for a more authentic cake)
1/2 medium
banana
2/3 c
sugar
3 medium
eggs
1/2 c
unsweetened cocoa powder

LIGHT COCONUT PECAN FROSTING

1/2 c
skim milk
1 1/2 Tbsp
cornstarch
1 Tbsp
banana, mashed
1/3 c
brown sugar
1/2 Tbsp
vanilla extract
1/3 c
toasted shredded coconut
1/4 c
toasted pecans, finely chopped

Directions Step-By-Step

1
PREPARE THE PAN:
Spray an 8x8 pan with Pam.
2
FOR THE CAKE:
1) Mash the banana and stir in chocolate chips or pieces. Microwave 30-45 seconds then stir until chocolate is melted.
2) Stir in the sugar.
3) Whisk in the eggs.
4) Whisk in the cocoa until blended and no powder is visible on top.
5) Bake at 375 for 20-25 minutes.
6) Let cool before frosting.
3
FOR THE FROSTING:
1) Combine the milk, cornstarch, banana, and brown sugar in a small saucepan and heat on medium heat until mixture is bubbly and thickens (about 3 minutes).
2) Remove from heat and stir in the vanilla, coconut, and pecans.
3) Cool to room temperature then frost the cake

About this Recipe

Course/Dish: Cakes
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy