Ingredients
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1/3 cup unsalted butter
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1 1/4 cups sugar
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1/2 cup water
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1 1/2 teaspoons vanilla extract
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2 large egg whites
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/8 teaspoon salt
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cooking spray
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1 1/2 cups sugar
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2 1/2 tablespoons cornstarch
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1 (12 ounce) can evaporated low-fat milk
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3 tablespoons butter or 1/2 cup margarine
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1/3 cup chopped pecans
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1/4 cup sweetened flaked coconut
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1 1/2 teaspoons vanilla extract
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1 large egg
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1 (4 ounce) bar sweet baking chocolate, chopped
Instructions
- Preheat oven to 350°.
- 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° 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.