Diabetic German Chocolate Cake
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
butter
|
|
| ½ | cup |
granulated sugar replacement
|
* |
| 3 | tablespoons |
fructose
granulated |
|
| 4 | large |
egg yolks
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| 4 | large |
egg whites
stiffly beaten |
|
| Frosting | |||
| 1 | cup |
evaporated milk
skim |
|
| ⅓ | cup |
granulated sugar replacement
|
* |
| 1 | large |
eggs
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ¾ | cup |
coconut, shredded, unsweetened (desiccated)
|
*
|
| ⅓ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
butter
|
|
| 118 | ml |
granulated sugar replacement
|
* |
| 45 | ml |
fructose
granulated |
|
| 4 | each |
egg yolks
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 4 | each |
egg whites
stiffly beaten |
|
| Frosting | |||
| 237 | ml |
evaporated milk
skim |
|
| 79 | ml |
granulated sugar replacement
|
* |
| 1 | each |
eggs
|
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 177 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 79 | ml |
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 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.
