Best Diabetic German Chocolate Cake Icing Recipes

SUGAR FREE GERMAN CHOCOLATE CAKE

Steps:

• Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
• Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
• Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
• In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. 1/2 chocolate, mix, 1/2 flour, mix, repeat). Then you can add the buttermilk and mix gently.
• For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
• Bake this cake for 28-30 minutes or until a toothpick comes out clean.

SUGAR FREE GERMAN CHOCOLATE FROSTING

Steps:

• Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. Then place the saucepan on low to medium heat. Whisk or stir constantly while this mixture heats up. When it begins to thicken and turn brown, about 10-12 minutes.
• Remove the frosting from the heat and stir in the remaining ingredients. Allow this to cool before using. This should be enough frosting for a two layered German Chocolate Cake. Please refrigerate the frosting and the frosted cake.

GERMAN CHOCOLATE CAKE ICING

Steps:

• Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan.
• Cook over low-medium heat until mixture comes to a full boil, about 5 minutes.
• Continue boiling, stirring constantly, about 2 more minutes or until mixture turns caramel color.
• Add coconut. Cool.
• Frost your cake!

DIABETIC GERMAN CHOCOLATE CAKE

Steps:

• 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.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

EASY GERMAN CHOCOLATE CAKE ICING

Steps:

• Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.

GERMAN CHOCOLATE CAKE ICING

Steps:

• Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

DIED AND WENT TO HEAVEN CHOCOLATE CAKE,DIABETIC VERSION

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.