Diabetic German Chocolate Cake

DIABETIC GERMAN CHOCOLATE CAKE
Recipe Rating:
 2 Ratings

Ingredients

1/2 c carob unsweetened chips
1 (1.75oz) sugarfree milk chocolate candy bar
1/2 c boiling water
3/4 c sour cream
1/4 c milk
1 c margerine,softened (2 sticks)
1/2 c sugar twin or splenda
1/2 c steels powdered sugar or powdered sugar replacement
4 large eggs, seperated ,at room temp
1 tsp vanilla or 2 tsp imitation vanilla
2 c flour
1 tsp baking soda
1/2 tsp salt (optional)
FROSTING:
1 c evaporated milk
1/2 c sugar twin or splenda
1/2 c steels powdered sugar or powdered sugar replacement
3 large egg yolks
1/2 c margerine (1 stick)
1 tsp vanilla
2 c shredded unsweetened coconut
1 1/2 c chopped pecans or any nuts

The Cook

Shirley Makekau Recipe
x1
Well Seasoned
Washougal, WA (pop. 14,095)
tutuwoman
Member Since Jul 2010
Shirley's notes for this recipe:
I am posting this for my fellow diabetic friends here on JAP. I have NOT made this cake yet as I need to get the ingredients but anyway I hope it works as I am wanting to make it soon. And if you make it please let me know how you liked it.
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Directions

1
Preheat oven to 350.
2
Grease and flour 3 round 9 inch cake pans or 9x13 pan. tap to remove excess flour.
3
Stir chocolate into boiling water and stir until melted. Cool while mixing rest of ingredients.
4
Stir sour cream,milk and vanilla together
5
beat margerine and sugars until fluffy and add egg yolks one at a time, beat well after each.
6
Gradually beat in chocolate mixture.
7
gradually beat in flour and milk mixture alternately.
8
Beat egg whites untill stiff but not dry. Gently fold into chocolate batter.
9
Pour into prepared pans or pan.Bake 30-35 minutes or until tooth pick inserted comes out clean. Cool and remove from pans. If using the 9x13 pan just leave in pan, just put frosting on top.
10
Make frosting, combine evaporated milk ,sugars, egg yolks,margerine and vanilla in large sauce pot. Cook stirring constantly over medium heat until thick(do not let boil)
11
Remove and stir in coconut and nuts. Stir occasionally to cool. Spread 1/4 of frosting between cake layersand spread rest of frosting on top.

About this Recipe

Comments

3 comments

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user Karla Everett Karla59 - Oct 10, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
COCONUT LOVERS UNITE
user Frances Livingston FraneKate - Feb 4, 2013
I would like to try this but where do you find Steele's powdered sugar. I am assuming that it is sugar free. I have recipes to make it but my food processor does not pulverize the Splenda well enough. I would to try to see if I could purchase some.

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