Diabetic German Chocolate Cake
1/2 cup carob unsweetened chips
1 (1.75oz) sugar free milk chocolate candy bar
1/2 cup boiling water
3/4 cup sour cream
1/4 cup milk
1 cup margarine, softened (2 sticks)
1/2 cup sugar twin or Splenda
12/cup steels powdered sugar or powdered sugar replacement
4 large eggs, separated, at room temp
1 tsp. vanilla or 2 tsp imitation vanilla
2 cups flour
1 tsp. baking soda
1/2 tsp. salt (OPT.)
FROSTING:
1 cup evaporated milk
1/2 cup sugar twin or Splenda
1/2 cup Steels powdered sugar or powdered sugar replacement
3 large egg yolks
1/2 cup margarine (1 stick)
1 tsp vanilla
2 cups shredded unsweetened coconut
1-1/2 cups chopped pecans or any nuts (I used 1/2 cup English walnuts in place of pecans)
Preheat oven to 350.Grease and flour 3 round 9" cake pans or a 9x13 pan (Which is what I used). Tap to remove excess flour. Stir chocolate into boiling water and stir until melted. Cool while mixing rest. Stir sour cream, milk and vanilla together. Beat margarine and sugars until fluffy and egg yolks 1 at a time, beat well after each. Gradually beat in chocolate mixture. Gradually beat in flour and milk mixture alternately. Beat egg whites until stiff but not dry. Gently fold into chocolate batter. Pour into prepared pans or pan. Bake 30-35 min. or until tooth pick inserted in center comes out clean. Cool and remove from pans. If using 9x13 pan do not remove from pan ,just put frosting on top.
Make Frosting, combine evaporated milk, sugars, and egg yolks, margarine and vanilla in large sauce pan. Cook stirring constantly over medium heat until thick, (do not let boil) Remove and stir in coconut and nuts. Stir occasionally to cool. Spread 1/4 of frosting between cake layers then two and spread rest of frosting.
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