Upside-down German chocolate cake
11
Points®
Total time: 1 hr 7 min • Prep: 25 min • Cook: 42 min • Serves: 16 • Difficulty: Easy
This moist, delicious chocolate cake is a sure to be a hit at the holidays or any time of year. The cake is lightened up thanks to using mineral water, shredded coconut, low-fat buttermilk, fat-free sour cream, and applesauce. You get more added convenience by taking advantage of store-bought chocolate cake mix as well. Feel free to omit the pecans if you're not into a nutty cake. It's quite easy to put together as well, no fancy equipment required, and the batter comes together in one big bowl. You'll find yourself making this deliciously decadent cake for any celebration you may have in store.
Ingredients
Cooking spray
1 spray(s)
Light butter
2 Tbsp
Mineral water
0.75 fl oz
Unpacked brown sugar
0.667 cup(s)
Dried shredded and sweetened coconut meat
0.75 cup(s)
Chopped pecans
0.5 cup(s)
Egg whites
5 large
1% low-fat buttermilk
1 cup(s)
Fat free sour cream
0.5 cup(s)
Unsweetened applesauce
0.333 cup(s)
German chocolate cake mix
18.5 oz
Instructions
1
Preheat oven to 350ºF. Coat a 9- x 13-inch nonstick baking pan with cooking spray.
2
In a small saucepan over low heat, melt butter with water. Stir in brown sugar until smooth; pour evenly into baking pan. Sprinkle coconut and pecans evenly over melted sugar mixture.
3
In a large bowl, using an electric mixer set on high speed, beat egg whites for 30 seconds. Beat in buttermilk, sour cream and applesauce. Add cake mix and beat on low speed until moistened, about 30 seconds. Beat for an additional 2 minutes; pour into pan.
4
Bake for 40 minutes. Cool in pan on a rack. Cut into 16 pieces and serve.
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