German Chocolate Cakecakes, desserts, diabetic 4 oz baking chocolate 1/2 cup water; boiling 1/2 cup butter 1/2 cup granulated sugar replacement 3 tablespoon granulated fructose 4 eggs yolks 2 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 4 egg whites; stiffly beaten Melt chocolate to boiling water. Cool. Cream butter, sugar replacement amd 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 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool. Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master. |
