Diabetic German Chocolate Cake Icing Food

SUGAR FREE GERMAN CHOCOLATE CAKE

Steps:

• Start by prepping your cake pans well for nonstick (I use two methods for this- parchment paper cut to size and grease or spray over it) and preheat your oven to 325.
• Sift or whisk together the flour, baking soda and salt. Set this bowl aside.
• Next, we will melt together the unsweetened chocolate with the water. You can do this in a microwave (stopping to stir every 30 seconds until melted) or over a low heat on the stove (stirring continuously).
• In a mixing bowl, cream together the sugar alternative the butter. Set the mixer on low and add the egg yolks, one at a time, mixing between additions. Then add the vanilla extract to the bowl. Next we will add the cooled melted chocolate mixture and the flour mixture adding half of each at a time, alternating additions, and mixing between additions. (ie. 1/2 chocolate, mix, 1/2 flour, mix, repeat). Then you can add the buttermilk and mix gently.
• For the next step, we will need clean mixer beaters and a new mixing bowl. Using a hand mixer is one way to get around having to find an additional bowl to fit your stand mixer. This is where we will beat the egg whites until they form stiff peaks. Then, folks these stiff peaked egg whites into the bowl with the cake batter.
• Bake this cake for 28-30 minutes or until a toothpick comes out clean.

SUGAR FREE GERMAN CHOCOLATE FROSTING

Steps:

• Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. Then place the saucepan on low to medium heat. Whisk or stir constantly while this mixture heats up. When it begins to thicken and turn brown, about 10-12 minutes.
• Remove the frosting from the heat and stir in the remaining ingredients. Allow this to cool before using. This should be enough frosting for a two layered German Chocolate Cake. Please refrigerate the frosting and the frosted cake.

DIABETIC GERMAN CHOCOLATE CAKE ICING

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.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

MARY'S GERMAN CHOCOLATE CAKE ICING

Steps:

• Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
• Add nuts and coconut. Beat with a spoon till both are coated.
• Cool and frost the cake.

GERMAN CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Line bottom of pans with wax paper.
• Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
• Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
• Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
• Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.