Make this German chocolate cake with natural sweeter or sugar replacement, it’s still chocolaty, rich and delicious and even your diabetic family member or friend can enjoy one slice or two.
YIELD
12 servingsPREP
20 minCOOK
35 minREADY
55 minIngredients
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 until smooth.
Fold in beaten egg whites.
Grease three 9-inch pans and line with paper.
Grease again and pour in batter.
Bake 25 to 30 min at 350℉ (180℃).
Remove paper lining and cool.
Frosting:
Combine all but vanilla and pecans in saucepan.
Cook and stir on low heat until thick.
Remove from heat, stir in vanilla and pecans.
Cool slightly; spread over cake while warm.
Comments
As far as the sugar replacement goes, how much does "half each" equal?? Half of a little package of Sweet 'n Low?
I need to know very soon, I have to make the cake on Friday.
Thank you!
Thanks for your comment, just updated the recipe, now it is completed, enjoy this delicious cake!
Thank you so much! We will enjoy it!
that recipes stinks it does not come out cream like other homemade cakes and it is really bitter if you wanted to make a diabetic chocolate cake you should at least make sure it tastes good!!!!!!!!!!!!!!!!
I really like this -- made it twice so far. Thank you!
Hey, so we have a newly diabetic person in our house, and we wanted to make them a cake for their birthday-- but the recipe doesn't mention where you add in the sugar/fake sugar or butter? (I'm not a Baker, but I can usually follow a recipe.. I'm just wondering where this other stuff goes in? X'D)
Hey, so we have a newly diabetic person in our house, and we wanted to make them a cake for their birthday-- but the recipe doesn't mention where you add in the sugar/fake sugar or butter? (I'm not a Baker, but I can usually follow a recipe.. I'm just wondering where this other stuff goes in? X'D)
How does this work with the flour for a diabetic?