German-Chocolate Cake With Coconut-Pecan Sauce - cooking recipe

Ingredients

1/3 cup unsalted butter
1 (4 ounce) bar sweet baking chocolate, chopped
1 1/4 cups sugar
1/2 cup water
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
cooking spray
1 1/2 cups sugar
2 1/2 tablespoons cornstarch
1 (12 ounce) can evaporated low-fat milk
3 tablespoons butter or 1/2 cup margarine
1/3 cup chopped pecans
1/4 cup sweetened flaked coconut
1 1/2 teaspoons vanilla extract

Preparation

Preheat oven to 350\u00b0.
Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
Stir in sugar, water, and vanilla.
Add egg whites and egg, stirring with a whisk.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
Bake at 350\u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
Serve cake with Coconut-Pecan Sauce.
Coconut-Pecan Sauce:.
Combine sugar and cornstarch in a medium, heavy saucepan.
Add milk; stir with a whisk.
Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.