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4 oz. unsweetened baking chocolate
1/2 cup boiling water
1/2 cup butter
1/2 cup granulated sugar substitute
3 tablespoons granulated fructose
4 egg yolks
2 teaspoons vanilla extract
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten


1 cup evaporated skim milk
1/3 cup granulated sugar replacement
1 egg
1 tablespoon flour
2 tablespoons butter
2 teaspoons vanilla
3/4 cup unsweetened coconut
1/3 cup chopped pecans

Melt chocolate in boiling water. Cool. Cream butter, sugar substitute and fructose until fluffy. Add 1 yolk 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, beating until smooth. Beat egg whites until stiff peaks form when beaters are lifted from bowl. Gently fold beaten egg whites into batter.

Grease 3 9-inch cake pans and line with paper, grease paper and pour in batter.

Bake in a preheated 350F oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.

20 Servings

Nutrition Information (per 1.3 oz serving without Frosting): 71 calories, 10 calories from fat, 41.5mg cholesterol, 146.9mg sodium, 48.7mg potassium, less than 1g sugar, 3.1g protein

Nutritional Information (per serving) for Frosting: 105 calories, 69 calories from fat, 8.2g total fat, 14.1mg cholesterol, 21.6mg sodium, 101mg potassium, 6.6g carbohydrates, 1.6g fiber, 4.5g sugar, 2.2g protein

Nutritional Information (per serving) for Frosting and Cake: 176 calories, 79 calories from fat, 55.6mg cholesterol, 168mg sodium, 149.7mg potassium, 5.3g protein

FROSTING: Combine all ingredients except vanilla and pecans in sauce pan. Cook and stir on low heat until thick. Remove from heat; stir in vanilla and pecans. Cook slightly and pour over cake.

Submitted by: Marie Mullins
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Sep 2, 12:29 AM
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