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.