Diabetic German Chocolate Cake - Recipe

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DIABETIC GERMAN CHOCOLATE CAKE

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

FROSTING:

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 350°F 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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recipe reviews
Diabetic German Chocolate Cake

· Sep 2 · #130084

SA1derful (United States) says:

Delicious and moist. I added 1 teaspoon of baking soda and 1/2 cup of cocoa. My dad is diabetic and enjoyed the homemade taste. Thank you for a wonderful recipe that I have made twice and will continue making for special occasions.

· Sep 24 · #131037

Haley K. (Iowa) says:

Thank you for posting this recipe. I made it for my father and grandfather. They both said it was fantastic! I sadly was unable to try it due to allergies but pass on the many compliments I received. I did end up adding sugar free cocoa to the mix as well as layering the cakes with a sugar free chocolate buttercream I made. it turned out fantastic!

· Feb 18 · #138047

Nykolas (Ohio) says:

I am a diabetic and enjoy baking. I thought this recipe was delicious but I also thought it tasted more like a brownie than it did cake especially the consistency of it. We put more water it in about 1/3 a cup to make it thinner because it was very thick. Even then it had the consistency of a brownie. But besides that I thought it was totally worth it. It was very very good. I would recommend it just not as a chocolate German cake. But more of a German brownie.

· Feb 25 · #163909

ErinL (Texas) says:

What granulated sugar replacement did y'all use?

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