German Chocolate Cake - "Diabetic-Friendly"
Diabetic Dessert Cookbook.
It's easy, tasty, and very moist, and "DIABETIC FRIENDLY" !!!
NUTRIENTS per SERVING:
CALORIES from FAT: 27%
TOTAL FAT: 5g
SATURATED FAT: 1g
DIETARY EXCHANGES: 2 Starch, 1 FAT
**Optional ingredients are not included in the above Nutrients per serving.
1 boxgerman chocolate, cake mix (18.25 ounce) or... use (1) box sugar free devil's food cake mix (dry)
1 boxinstant, sugar-free chocolate fudge pudding and pie filling mix (dry), (4 - serving)
1/4 cwater or brewed coffee
1 tspground cinnamon
1/2 cskim milk
1/4 ccanola or vegetable oil
2 largeegg whites
1 cnonfat plain yogurt
3/4 cchopped pecans, or walnuts (optional)
1 cpowdered sugar, sifted
1/2 to 1 tspcoconut extract
2 to 3+ tspskim milk
1/2 cshreaded, toasted coconut (optional)
How to Make German Chocolate Cake - "Diabetic-Friendly"
- PREHEAT oven to 350 degrees F.
COAT 10-inch bundt pan or 9x13x2-inch pan with nonstick cooking spray. (BAKERS' JOY)
- BEAT: in large mixing bowl, all ingredients until well combined, (Except GLAZE ingredients).
TRANSFER: batter into prepared pan.
BAKE: 25-30 minutes or until inserted toothpick comes out clean.
DO NOT overbake.
COOL: 10 minutes on cooling rack.
INVERT: onto serving plate.
COOL: and drizzle with Coconut Glaze OR dust lightly with powdered sugar when completely cool.
STORE: Leftovers in cake carrier in refrigerator.
- COCONUT GLAZE
In small mixing bowl, mix together until smooth.
*** You can omit glaze and dust cake lightly with powdered sugar ***