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 |