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Did you ever have a certain dish or dessert you like to make that’s
just perfect for large gatherings or parties? And every time you bring
it, at least three people beg you for the recipe? Well, this happens to
me every time I make this lightened version of an Upside Down German
Chocolate Cake. In fact, I was just at a bridal shower and was listening to several
women proclaim that if you’re going to have dessert, it should be full
fat--desserts should be protected from any lightening or less fat nutrition acts. After all, it’s a once in a while thing. To this I
calmly mentioned that if you can lower the fat in a dessert without
anyone noticing a difference, then why not lower the fat? Blank faces--I
could tell I had some disbelievers in the crowd. I served this lower fat
Upside Down German Chocolate Cake shortly after this conversation and it
received rave reviews. I couldn’t resist mentioning that I cut the fat
in half from the original. I tried very hard to hide my "I told you so" smirk. I didn’t add any of the oil the cake mix called for and added fat-free
sour cream instead. I used light cream cheese for the cream cheese
filling instead of regular cream cheese. The filling also called for 1/2
cup of butter and 3 cups of powdered sugar, so I cut the butter completely and added 1/3 cup of corn syrup instead. I was then able to
cut the powdered sugar by a cup. Some fat and calories are also coming
from the pecans and coconut--but those, to me, are non-negotiable ingredients in a German chocolate cake. You could reduce them from 1 1/2
cup each to 1 cup, though, if you insist. This would shave an additional
24 calories and 2 grams of fat from every serving. This cake is so fabulous it really doesn’t need frosting. If you are a
confessed chocoholic, you will probably be tempted to add a handful or
two of chocolate chips to the batter. So I went ahead and put this as an
optional ingredient.
Upside Down German Chocolate Cake
THIS RECIPE IS FROM ELAINE MAGEE'S NEW COOKBOOK,
THE RECIPE DOCTOR
Original recipe contains 325 calories, 18 grams fat, 37 milligrams cholesterol.
Makes 24 small servings
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 cups pecan pieces
- 1 box German chocolate cake mix
- 1 egg
- 1/2 cup egg substitute
- 1/3 cup fat free sour cream
- 1 1/4 cups water
- * 3/4 cup chocolate chips (optional)
- 8 ounces light or fat free cream cheese
- 1/3 cup light corn syrup
- 2 cups powdered sugar
1. Preheat oven to 350-degrees. Coat 9 x 13-inch baking pan with canola
cooking spray. Sprinkle coconut and pecans onto bottom of prepared pan.
2. Prepare cake mix according to directions except add fat free sour
cream in place of oil or butter and add 1 egg and 1/2 cup egg substitute
in place of 3 eggs normally called for. Don’t forget to add the water
(mixes usually call for 1 1/4 cups water).
3. Stir in chocolate chips if desired. Pour batter over coconut and pecans.
4. In mixer bowl, combine cream cheese, corn syrup and powdered sugar
and beat until smooth. Drop by large spoonfuls onto cake batter.
5. Bake for about 40 minutes or until cake tester comes out clean. Serve
as is or dust powdered sugar over the top.
Per serving: 226 calories, 4 g protein, 35 g carbohydrates, 8 g fat, 3 g
saturated fat, 10 mg cholesterol, 1 g fiber, 275 mg sodium. Calories
from fat: 32 percent.
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