DIABETIC GERMAN CHOCOLATE CAKE ICING

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Diabetic German Chocolate Cake Icing image

YES YOU CAN! This icing is my absolute FAVE!This recipe came from my second mom & hair-do fairy godmother. Marline. My mom makes the "regular" kind and when Splenda came up with the brown sugar substitute and I learned to make diabetic sweetened condensed milk (recipe#143017) I decided to try to make it "unleaded". Hope it turns out to your liking. Try it with some of the other low-sugar chocolate cakes here at Zaar and let me know what you think!

Provided by Redneck Epicurean

Categories     Dessert

Time 25m

Yield 1 large batch

Number Of Ingredients 6

28 ounces sweetened condensed milk (I recommend my recipe for diabetic SCM #143017-double the recipe)
1/2 cup butter
1 1/2 cups unsweetened coconut
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla
1 1/2 cups chopped pecans

Steps:

  • Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
  • Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
  • Remove from heat and stir in coconut and pecans.
  • Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
  • NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

Nutrition Facts : Calories 6939.5, Fat 498.7, SaturatedFat 307, Cholesterol 513.9, Sodium 1950.3, Carbohydrate 582.3, Fiber 71.2, Sugar 485.9, Protein 102.2

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