Recipe Talk

Hi, within the past, probably 5 years, I got a great recipe from Womans World Magazine for a chocolate cake recipe that had either coconut or pecan chocolate frosting. All was made from scratch. My husband is a diabetic and this recipe was easy to alter to make sugar free. HIs 50th birthday is next week and I would love to make this for him. Our daughter lost the recipe and I can't find it anywhere! I sure hope someone has this recipe! Thanks! Linda

How to Bake A Diabetic German Chocolate Cake

Things You’ll Need:

1 c Splenda sugar blend
1 c margarine
1 tablespoon honey
1/2 c boiling water
1 teaspoon baking soda
2 1/2 teaspoons vanilla extract
2 1/2 c flour, sifted
1/2 teaspoon salt
1 ounce sweet chocolate square
4 egg yolks, whole, unbeaten
1 c buttermilk, low fat
4 egg whites, beaten

Preheat oven to 350'F

2 Line the bottom of (2) 8 inch round layer cake pans with waxed paper, or you could use a spray with a flour additive instead.
Step 3 Melt 1 ounce in 1/2 c boiling water. Set aside, allow to cool.
Step 4 In a medium bowl, sift together salt, baking soda, & flour 3 times. Set aside.
Step 5 In a large mixing bowl, cream together margarine, honey, & Splenda sugar blend until fluffy. Add egg yolks 1 at a time beating well after each. Add melted chocolate water & vanilla extract, mix well.
Step 6 Alternatively add the flour mixture & buttermilk to the creamed mixture beating well until smooth. Fold in stiffly beaten egg whites. Pour evenly into cake pans.
Step 7 Bake for 30-40 minutes. Test for doneness, insert a toothpick in center, it should come out clean. Cool in pans before transferring to cooling racks. Let cake layers cool completely before frosting.

Step 8 GERMAN CHOCOLATE CAKE FROSTING: This is a reduced sugar recipe. Ingredients: 1 c evaporated milk 3 egg yolks 2 teaspoons vanilla extract 1 1/3 c coconut flakes 1 c pecans 1 stick margarine 1/2 c Splenda sugar blend 1/3 c Splenda sugar substitute 1 tablespoon honey
Step 9 In a saucepan, combine evaporated milk, Splenda products, egg yolks, margarine, honey, & vanilla. Stir & cook on medium heat until thickened about 12 min. Add in coconut flakes & pecans, beat until thick enough to spread. Spread quickly, frosting will become sticky and dry. Yield: 2 2/3 c, 2 layer cake, or 12 cupcakes
Step 10 Don't forget to clean up your mess....:)

Absolutely Sugar Free Frosting

SERVES 12 -20

Ingredients

2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)

1 cup skim milk

3 cups heavy whipping cream

Directions

1 Put all ingredients in a mixing bowl.

Using electric mixer at low speed, mix til pudding is dissolved.

Increase speed and whip until it is spreading consistency.

How to Bake A Diabetic German Chocolate Cake
Womans World Magazine

Things You’ll Need:

1 c Splenda sugar blend
1 c margarine
1 tablespoon honey
1/2 c boiling water
1 teaspoon baking soda
2 1/2 teaspoons vanilla extract
2 1/2 c flour, sifted
1/2 teaspoon salt
1 ounce sweet chocolate square
4 egg yolks, whole, unbeaten
1 c buttermilk, low fat
4 egg whites, beaten

Preheat oven to 350'F

2 Line the bottom of (2) 8 inch round layer cake pans with waxed paper, or you could use a spray with a flour additive instead.
Step 3 Melt 1 ounce in 1/2 c boiling water. Set aside, allow to cool.
Step 4 In a medium bowl, sift together salt, baking soda, & flour 3 times. Set aside.
Step 5 In a large mixing bowl, cream together margarine, honey, & Splenda sugar blend until fluffy. Add egg yolks 1 at a time beating well after each. Add melted chocolate water & vanilla extract, mix well.
Step 6 Alternatively add the flour mixture & buttermilk to the creamed mixture beating well until smooth. Fold in stiffly beaten egg whites. Pour evenly into cake pans.
Step 7 Bake for 30-40 minutes. Test for doneness, insert a toothpick in center, it should come out clean. Cool in pans before transferring to cooling racks. Let cake layers cool completely before frosting.

Step 8 GERMAN CHOCOLATE CAKE FROSTING: This is a reduced sugar recipe. Ingredients: 1 c evaporated milk 3 egg yolks 2 teaspoons vanilla extract 1 1/3 c coconut flakes 1 c pecans 1 stick margarine 1/2 c Splenda sugar blend 1/3 c Splenda sugar substitute 1 tablespoon honey
Step 9 In a saucepan, combine evaporated milk, Splenda products, egg yolks, margarine, honey, & vanilla. Stir & cook on medium heat until thickened about 12 min. Add in coconut flakes & pecans, beat until thick enough to spread. Spread quickly, frosting will become sticky and dry. Yield: 2 2/3 c, 2 layer cake, or 12 cupcakes
Step 10 Don't forget to clean up your mess....:)

Absolutely Sugar Free Frosting

SERVES 12 -20

Ingredients

2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)

1 cup skim milk

3 cups heavy whipping cream

Directions

1 Put all ingredients in a mixing bowl.

Using electric mixer at low speed, mix til pudding is dissolved.

Increase speed and whip until it is spreading consistency.