German Chocolate Layer Cake with Coconut-Pecan Filling

NOTE: Buttermilk gives this cake a pleasantly mild chocolate flavor and very light, soft texture. Be sure to divide the batter evenly between the pans (see figure 1) because these layers will rise quite high. The layers are split to create a four-tiered cake with filling covering all the layers, but with sides that are unfrosted.

INSTRUCTIONS:

1. Follow master recipe for Basic Chocolate Cake, making the following changes: Reduce cocoa to ¹/₄ cup and boiling water to ¹/₃ cup. Whisk ¹/₃ cup nonfat plain yogurt or buttermilk into cocoa mixture along with vanilla. Increase eggs to 3.

2. When layers are cool, halve each crosswise (see figures 20–24). Place one cake bottom on serving plate. Spread 1 cup filling over cake half. Place another halved cake layer over filling. Repeat this stacking and spreading process with remaining filling and cake, ending with a final layer of filling.