Instructions: In a microwave-safe bowl, combine chocolate and water. Microwave on high for 1-1/2 to 2 minutes or until chocolate is melted; stir until smooth. In a mixing bowl, combine sugar, fat replacement and oil. Add egg yolks, one at a time, beating well after each. Add melted chocolate; beat well. Combine flour, baking soda and salt; add to chocolate mixture alternately with buttermilk. Stir in vanilla and butter flavoring. In another mixing bowl, beat egg whites until stiff peaks form; fold into batter.

Pour into three 9-in. round baking pans coated with nonstick cooking spray. Bake at 350 for 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine egg yolks, milk, sugar and marshmallow creme in a saucepan. Cook and stir over medium heat until thickened, about 15 minutes. Remove from the heat; stir in vanilla and butter flavoring. Fold in coconut and pecans. Cool completely. Spread between layers and over top of cooled cake.

Yield: 16 slices.

9 pts

Note:
This recipe was tested with Smuckers Baking Healthy.

Description: "Half the fat of a classic German chocolate cake."

NOTES : "I made this cake for my stepdaughters birthday, and everyone loved it," says Lois M. of Alexandria, Louisiana. "It has just half the fat of a classic German chocolate cake."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.