Diabetic German Chocolate Cake
Ingredients
4 ounces baking chocolate
1/2 C. boiling water
1/2 C. butter
1/2 C. granulated sugar replacement
3 Tbsp. granulated fructose
4 egg yolks
2 tsp. vanilla extract
2 1/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 C. buttermilk
4 egg whites, stiffly beaten
Diabetic Coconut Pecan Frosting:
1 C. evaporated skim milk
1/3 C. granulated sugar replacement
1 egg
1 Tbsp. flour
2 Tbsp. margarine
2 tsp. vanilla extract
3/4 C. unsweetened coconut
1/3 C. chopped pecans
Cooking Instructions
Melt chocolate in boiling water and cool. Cream next 3 ingredients together until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating till smooth. Fold in egg whites. Grease and line three 9-inch pans. Grease again and flour. Pour batter into pans and bake 25-30 minutes at 350 degrees. Remove the paper lining and cool. Frost with Diabetic Coconut Pecan Frosting. Diabetic Coconut Pecan Frosting: Combine all but pecans and vanilla in a saucepan. Cook and stir on low heat till mixture thickens. Remove from heat. Stir in vanilla and pecans. Let cool slightly. Frost cake while warm
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)