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. It's not traditional, but quite tasty. Since there is no leavening agent, the flourless chocolate cake has the texture of a brownie. Banana is substituted for oil in the cake recipe, so there are hints of banana. The frosting, though, tastes just like a traditional German chocolate cake frosting. So good on top of the chocolate cake.
chocolate chips (use German chocolate for a more authentic cake)
unsweetened cocoa powder
LIGHT COCONUT PECAN FROSTING
1 1/2 Tbsp
toasted shredded coconut
toasted pecans, finely chopped
How To Make
To prepare the pan, spray an 8x8 pan with Pam. For the cake, mash the banana and stir in chocolate chips or pieces.
Microwave 30-45 seconds then stir until chocolate is melted.
Stir in the sugar.
Whisk in the eggs.
Whisk in the cocoa until blended and no powder is visible on top.
Pour batter into greased baking dish. Bake at 375 for 20-25 minutes.
Let cool before frosting.
For the frosting, combine the milk, corn starch, banana, and brown sugar in a small saucepan. Heat on medium heat until the mixture is bubbly and thickens (about 3 minutes).
Remove from heat. Stir in the vanilla, coconut, and pecans.
Cool to room temperature. Then frost the cake.
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