German chocolate cake gets twice as nice; two versions - one lower-fat one vegan - make a classic tasty and more nutritious - Recipe Redux - includes recipes

Vegetarian Times, Feb, 1997 by Nancy Ross Ryan

In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prude puree m mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.

In seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.

Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.

Divide batter among three 9-inch cake pans that have been lightly oiled and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.

Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.

Make frosting from recipe above using almond milk. Frost in between layers and tops and sides with frosting. Makes 10 slices. PER SLICE: 639 CAL.; 7G PROT.; 20G TOTAL FAT (5G SAT. FAT); 122G CARB.; 0 CHOL.; 483MG SOD.; 4G FIBER. VEGAN

German Chocolate

Cake Before Redux

As a means of comparison, this recipe for a

conventional German chocolate cake was supplied by

our reader. It makes 8 to 10 slices.

Batter:
4 oz. Baker's German's Sweet
Chocolate
1/2 cup boiling water
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 tsp. vanilla
1 cup buttermilk
4 egg whites

Frosting:
12-oz. can evaporated milk
1 1/2 cups sugar
4 egg yolks
3/4 cup butter or margarine
1 1/2 tsp. vanilla
2 cups flaked coconut
1 1/2 cups chopped pecans

PER SLICE: 1,016 CAL.; 14G PROT.; 60G TOTAL FAT (31G SAT. FAT); 113G CARB.; 272MG CHOL.; 832MG SOD.; 3G FIBER.

Nancy Ross Ryan is a Chicago-based food writer who places chocolate at the top of her food pyramid.