German Chocolate Cake

* Exported from MasterCook *

German Chocolate Cake

Recipe By : The Diabetic Chocolate Cookbook
Serving Size : 60 Preparation Time :0:00
Categories : Cakes Dia's Scrap Book

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Baking chocolate
1/2 cup Water -- boiling
1/2 cup Butter
1/2 cup Granulated sugar replacement
3 tablespoons Granulated fructose
4 Eggs yolks
2 teaspoons 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 am
d fructose until fluffy. Add egg yolks, one at a time, beating well after eac
h addition. Blend in vanilla and chocolate water. Sift flour with baking sod
a and salt, add alternately with buttermilk to chocolate mixture, beating wel
l 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 o
r until cakes test done. Remove from pans onto racks, remove paper lining. Co
ol.

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 yo