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German Chocolate Cake

I am looking for a recipe for german chocolate cake or something close
to it. Father-in-law recently found out he is diabetic. He really
misses his cake. I would love to find a recipe for that or something
like it.

This entry was posted on Tuesday, September 30th, 2003 at 3:55 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “German Chocolate Cake”

  1. Rosie Deb Says:
    September 30th, 2003 at 2:24 pm

    Here you go…
    The recipe has separate nutritional information for the
    cake and the icing. Be sure to take this into consideration.
    I am sure the serving portions are very small.
    Gloria

    From Complete Diabetic Cookbook,
    by Mary Jane Finsand, Karin Cadwell, Ph.D.,R.N. and
    Edith White, M.Ed.

    –> German Chocolate Cake <–

    4 oz baking chocolate
    1/2 cup water, boiling
    1/2 cup butter

    1/2 cup granulated sugar replacement
    2 Tbsp Fructose, granulated
    4 egg yolks
    2 tsp vanilla extract
    2 1/4 cup flour
    1 tsp baking soda
    1/2 tsp salt
    1 cup buttermilk
    4 egg whites, stiffly beaten

    Melt chocolate in boiling water. Cool. Cream butter, sugar
    replacement and fructose until fluffy. Add egg yolks, one 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 to chocolate mixture, beating well after each addition
    until smooth. Fold in beaten egg whites. Grease three 9-inch baking
    pans and line with paper; grease again and lightly flour pans. Bake
    at 350 degrees F for 25 minutes or until cakes test done. Remove from
    pans onto racks, remove paper lining. Cool.

    Yield: three 9-inch cakes or 60 servings
    Exchange: 1 serving equals ½ bread, ½ fat
    Calories, 1 serving: 50

    –> Coconut Pecan Frosting <–

    1 cup evaporated skim milk
    1/3 cup granulated sugar replacement
    1 egg
    1 Tbsp flour
    2 Tbsp margarine
    2 tsp vanilla extract
    3/4 cup unsweetened coconut
    1/3 cup pecans, chopped

    Combine milk, sugar replacement, egg, flour and margarine in
    saucepan. Cook and stir on low heat until mixture thickens and then
    remove from heat. Stir in vanilla, coconut and pecans; let cool
    slightly. Spread over cake while warm.

    Yield: Frosts two 9 inch layers or 13 x 9 cake
    Exchange, 18 servings: 1/8 bread, 1 fat
    Calories, 18 servings recipe: 54

    I am looking for a recipe for german chocolate cake or something
    close to it. Father-in-law recently found out he is diabetic. He
    really misses his cake. I would love to find a recipe for that or
    something like it.

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