Diabetic German Chocolate Cake

55 minutes Prep: 20 minutes Cook: 35 minutes

885 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

4	ounces	chocolate unsweetened
1/2	cup	water	boiling
1/2	cup	butter
1/2	each	granulated sugar replacement
3	tablespoons	fructose	granulated
4	each	egg yolks
2	teaspoons	vanilla extract
2 1/4	cups	flour, all-purpose
1	teaspoon	baking soda
1/2	teaspoon	salt
1	cup	buttermilk
4	each	egg whites	stiffly beaten

Frosting
1	cup	evaporated milk	skim
1/3	cup	sugar	granulated
1	each	egg
1	tablespoon	flour, all-purpose
2	tablespoons	margarine
2	teaspoons	vanilla extract
3/4	cup	coconut flakes, unsweetened
1/3	cup	pecans	chopped

Directions

Cake:

Melt chocolate in boiling water, cool.

Cream next three ingredients until fluffy.

Add yolks, one at a time, beating well.

Blend in vanilla and chocolate water.

Sift flour with baking soda and salt.

Add alternately with buttermilk to chocolate mixture, beating each time till smooth.

Fold in beaten egg whites.

Grease three 9-inch pans and line with paper.

Grease again and pour in batter.

Bake 25-30 min at 350 F.

Remove paper lining and cool.

Frosting:

Combine all but vanilla and pecans in saucepan.

Cook and stir on low heat till thick.

Remove from heat, stir in vanilla and pecans.

Cool slightly; spread over cake while warm.

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Nutrition Facts

Serving Size 298g

Amount per Serving

Calories 885 53% of calories from fat

	% Daily Value*
Total Fat 52.0g	79%
Saturated Fat 26.0g	132%
Trans Fat 0.0g
Cholesterol 119mg	40%
Sodium 794mg	33%
Total Carbohydrate 95.0g	32%
Dietary Fiber 6.0g	25%
Sugars 33.0g
Protein 17.0g	33%

Vitamin A	22%		Vitamin C	2%
Calcium	20%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lacy Oatmeal Cookies

This is a great recipe and it's is so simple. I changed it up a bit. I substituted almonds and left some of them fairly chunky. I also added dried diced apricots to the dry ingredients along with about 1/2 cup sesame seeds. After cooling I added some melted dark chocolate and dropped a bit on top of each cookie. I then added a sliver of dry apricot to rest on top of the chocolate. They looked smashing and they had an excellent flavor.

Reviewed by Annette Grace