Donna’s Chocolate Coconut Cake Make Over
This is the lightened adaptation of the cake that won the Grand Prize from the “Death By Chocolate” contest sponsored by the Mt. Horeb Public Library.
The winning recipe was made by Sherry Morris. It was one of those wonderful recipes that are pasted down in the family but it was quite decadent. It had close to 1,000 calories per serving.
1 chocolate cake mix
3 egg yolks 1 cup evaporated fat-free milk 1/2 cup Splenda 1/2 cup sugar 4 tablespoons butter or margarine 1 teaspoon vanilla 1 teaspoon coconut extract, optional 3/4 cup coconut flakes 3/4 cup chopped pecans or walnuts
2 tablespoons butter or margarine 1/4 cup evaporated fat-free milk 3 ounces bittersweet chocolate 2 tablespoons cocoa powder 1/2 cup Splenda 1/2 teaspoon instant coffee dash cinnamon 3/4 cup powdered sugar
Prepare cake according to package directions.
Filling: Combine egg yolks, 1 cup evaporated milk, 1/2 cup Splenda, and 1/2 cup sugar in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. (Mixture will curdle if cooked too long.) Remove from heat. Add butter, vanilla, coconut extract, coconut, and pecans. Cover and refrigerate until ready to assemble.
Frosting: Melt butter in a small saucepan. Add 1/4 cup evaporated milk and chocolate. Heat, stirring constantly, just until chocolate is melted. Add 1/2 cup Splenda, instant coffee, and cinnamon. Remove from heat and add powdered sugar. Cool to room temperature. Beat with electric mixer until smooth and color lightens. Add additional 1 – 2 tablespoons evaporated milk if needed to thin.
Nutritional Information per serving:
Calories: 350 Fat, gm.: 14 Protein, gm.: 4 Carbs, gm.: 53 Cholesterol, mg.: 60 Fiber, gm.: 1.9