How to Bake A Diabetic German Chocolate Cake

This is a reduced sugar recipe.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 c Splenda sugar blend
• 1 c margarine
• 1 tablespoon honey
• 1/2 c boiling water
• 1 teaspoon baking soda
• 2 1/2 teaspoons vanilla extract
• 2 1/2 c flour, sifted
• 1/2 teaspoon salt
• 1 ounce sweet chocolate square
• 4 egg yolks, whole, unbeaten
• 1 c buttermilk, low fat
• 4 egg whites, beaten

1. 
    

   Preheat oven to 350'F

2. Line the bottom of (2) 8 inch round layer cake pans with waxed paper, or you could use a spray with a flour additive instead.

3. Melt 1 ounce in 1/2 c boiling water. Set aside, allow to cool.

4. 
    

   In a medium bowl, sift together salt, baking soda, & flour 3 times. Set aside.

5. In a large mixing bowl, cream together margarine, honey, & Splenda sugar blend until fluffy. Add egg yolks 1 at a time beating well after each.
   
   Add melted chocolate water & vanilla extract, mix well.

6. Alternatively add the flour mixture & buttermilk to the creamed mixture beating well until smooth.
   
   Fold in stiffly beaten egg whites.
   
   Pour evenly into cake pans.

7. 
    

   Bake for 30-40 minutes. Test for doneness, insert a toothpick in center, it should come out clean.
   
   Cool in pans before transferring to cooling racks.
   
   Let cake layers cool completely before frosting.

8. GERMAN CHOCOLATE CAKE FROSTING:
   
   This is a reduced sugar recipe.
   
   Ingredients:
   1 c evaporated milk
   3 egg yolks
   2 teaspoons vanilla extract
   1 1/3 c coconut flakes
   1 c pecans
   1 stick margarine
   1/2 c Splenda sugar blend
   1/3 c Splenda sugar substitute
   1 tablespoon honey

9. In a saucepan, combine evaporated milk, Splenda products, egg yolks, margarine, honey, & vanilla.
   
   Stir & cook on medium heat until thickened about 12 min.
   
   Add in coconut flakes & pecans, beat until thick enough to spread.
   
   Spread quickly, frosting will become sticky and dry.
   
   Yield: 2 2/3 c, 2 layer cake, or 12 cupcakes

10. 
     

    Don't forget to clean up your mess....:)

[llamallove]

on 7/30/2009 I also made this cake for my father's birthday, and it was absolutely divine! :D I ended up using a third of a 4oz chocolate bar, but it probably wouldn't hurt to put a little more in if you like chocolate ;)

[happymom72]

on 2/22/2009 Yuck is the only word I can think of. I made this for my dad's birthday, who is a diabetic, and I was embarrassed to take it to him. This wasn't enough chocolate to even turn the batter brown! Cake was dry and flavorless. Sorry, I won't be using it again.

[marita]

on 12/16/2007 Was scared to death to try recipe. I'm not a great cook. But followed instructions to the letter (except I used skim evaporated milk and light margarine with canola oil in it) and it turned out fabulous. In fact, my family has asked that I bring it for Christmas Eve. Couldn't keep my hands off it once I made it.

[favefive]

on 12/10/2007 Wow this is great...I am craving now :)