Light German Chocolate Cake

Name: Light German Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
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

By Chelsea Mitcham
@shellsea87

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

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Prep:

15 Min

Cook:

30 Min

Method:

Bake

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
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How to Make Light German Chocolate Cake

Step-by-Step

PREPARE THE PAN:
Spray an 8x8 pan with Pam.
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.
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