DIABETIC GERMAN CHOCOLATE CAKE

Diabetic German Chocolate Cake image

Provided by Shirley Makekau

Categories Cakes

Number Of Ingredients 22

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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

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.