GERMAN CHOCOLATE CAKE
Why I Love This Recipe
Trim the fat, boost the nutrients! The batter and frosting are made with canned pears, applesauce and sauerkraut, which replace the oil, butter or margarine found in most cakes. This serves up a healthier, yet rich, dessert that has a half cup of nutrient-rich fruits and veggies per slice!
Ingredients You'll Need
Non-stick baking spray
1 can (16 ounces) sauerkraut, drained
2 cans (14.5 ounces each) pear halves in light syrup, not drained
1 box (18.25 ounces) devil’s food cake mix
3 large eggs
1 cup fat-free, sweetened condensed milk
3/4 cup unsweetened applesauce
1/4 cup cornstarch
1 tablespoon unsalted butter
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cups sweetened flaked coconut
1/2 cup finely chopped pecans, toasted
Directions
Preheat oven to 350°F. Spray 2 (8-inch) layer pans with baking spray; set aside. Put sauerkraut in a strainer and wash under cold, running water, wring dry and chop coarsely; set aside. Purée pears with their liquid in a blender until smooth; divide in half and set aside.
Mix cake mix, half the puréed pears and eggs in the large bowl of an electric mixer. Beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth. Fold in the sauerkraut.
Pour and scrape the batter into prepared pans and bake in the oven for 30 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pans on racks for 20 to 30 minutes, until cool enough to touch. Remove cakes from pans and cool on racks until room temperature.
While the cake is baking prepare the frosting. Mix condensed milk, remaining puréed pears, applesauce and cornstarch in a medium saucepan with a whisk, until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from heat and stir in butter, vanilla and almond extracts, coconut and pecans; set aside to cool.
To assemble the cake, place 1 cake layer on a serving plate, top with 1/3 of the cooled frosting. Place the second layer on top. Ice the sides and top of the cake with the remaining frosting. Refrigerate until serving. Cut in 12 wedges and serve.
Nutritional Information Per Serving: Calories 380; Total fat 12g; Saturated fat 3.5g; Cholesterol 60mg; Sodium 530mg; Total carbohydrate 62g; Fiber 5g; Protein 7g; Vitamin A 2%DV*; Vitamin C 4%DV; Calcium 8%DV; Iron 10%DV *Daily Value
