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Dr. Oz dishes up fitness finds and guilty pleasures: Chocolate cake recipe

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Good news: Dr. Mehmet Oz is human. On his December 6 talk show, Dr. Oz confessed that he indulges occasionally in his own guilty pleasure: His daughter Daphne's German Chocolate Cake recipe (see below). To work off those guilty pleasures, Dr. Oz also talked about his latest fitness recommendations.

We all occasionally cheat when it comes to exercise, such as riding the elevator rather than virtuously climbing the stairs. Dr. Oz suggests making fitness fun, such as dancing. If you weigh 150 pounds and dance for 30 minutes, you burn more than 150 calories. If you participate in a higher intensity form of dance such as Zumba, you burn more than 250 calories.

He also featured a humorous way to get fit, created by New York comedian Fabrizio Goldstein. Fabrizio realized that the Citi Bike program in New York offers a way to get a workout without moving: Spin class outside. He's offering spin classes, which he demonstrated. Don't live in New York? You can find spin classes at most gyms. If you weigh 150 calories, taking a spin class for 30 minutes burns about 400 calories.

Do you sometimes feel depressed? Vitamin D levels are linked to depression, according to Dr. Oz. The Center for Disease Control reports that one-fourth of the population doesn't get enough vitamin D. Talk to your physician about getting your levels tested. Dr. Oz recommends maintaining your vitamin D level at 32 or higher.

Now for the good stuff: Dr. Oz shared that his favorite guilty pleasure consists of birthday cake made by his daughter. He likes it with his other favorite indulgence: Pistachio ice cream.

Daphne Oz's German Chocolate Cake Ingredients

Cake Ingredients

  • 1 box Duncan Hines Moist Deluxe Devil's Food cake mix
  • 1 box instant chocolate pudding
  • 1 (extra) cup water

Coconut Pecan Icing Ingredients

  • 2 sticks (1 cup) unsalted butter
  • 2 (14-oz) cans condensed milk
  • 2 tsp vanilla extract
  • 1/2 tsp iodized salt
  • 6 egg yolks
  • 14 oz sweetened shredded coconut
  • 8 oz pecans, chopped

For the cake: Whisk both mixes and combine with eggs, oil/butter and water as directed on cake packaging, plus 1 extra cup of water. Beat with hand mixer until smooth, 2 to 3 minutes.

Pour into 2 oiled cake pans and bake as directed. These cakes will always be extra moist because of the pudding addition and will keep cooking in the hot pan after removed from the oven, so remove from the oven when a toothpick at the center comes out only slightly moist and with little bits of chocolate cake stuck to it. Allow to cool in pan before removing to cooling rack or plate.

For the icing: Combine all ingredients except coconut and pecans over a double boiler, whisking constantly to keep eggs from cooking. Cook until thickened, 15 to 20 minutes.

Stir in coconut and pecans. Allow to cool and set 20 minutes, stirring occasionally. Spread on cooled cakes while icing is still slightly warm to allow it to melt onto cake and drip down the sides. Leave it in the fridge to set until ready to serve



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