German Chocolate Cake
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4 oz. | Baking chocolate |
1/2 cup | Water; boiling |
1/2 cup | Butter |
1/2 cup | Granulated sugar Replacement |
3 Tbsp | Granulated fructose |
4 | eggs yolks |
2 tsp | Vanilla extract |
1 tsp | Baking soda |
1/2 tsp | Salt |
1 cup | Buttermilk |
4 | egg whites; stiffly beaten |
1/2 | fat EXCHANGE; CAL: 50 |
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Melt chocolate to 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 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 + |
Calories per serving: Number of Servings: 60 |
Fat grams per serving: Approx. Cook Time: |
Cholesterol per serving: Marks: |
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Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand |
Brought to you and yours via Nancy O'Brion and her Meal-Master. |
From: Nancy O'brion |
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(ID: 80145) Mirror: rec.food.recipes: Fri, Nov 8, 2002 |