Diabetic German Chocolate Cake Recipes

Steps:

• 1. Preheat oven to 350.
• 2. Grease and flour 3 round 9 inch cake pans or 9x13 pan. tap to remove excess flour.
• 3. Stir chocolate into boiling water and stir until melted. Cool while mixing rest of ingredients.
• 4. Stir sour cream,milk and vanilla together
• 5. beat margerine and sugars until fluffy and add egg yolks one at a time, beat well after each.
• 6. Gradually beat in chocolate mixture.
• 7. gradually beat in flour and milk mixture alternately.
• 8. Beat egg whites untill stiff but not dry. Gently fold into chocolate batter.
• 9. Pour into prepared pans or pan.Bake 30-35 minutes or until tooth pick inserted comes out clean. Cool and remove from pans. If using the 9x13 pan just leave in pan, just put frosting on top.
• 10. Make frosting, combine evaporated milk ,sugars, egg yolks,margerine and vanilla in large sauce pot. Cook stirring constantly over medium heat until thick(do not let boil)
• 11. Remove and stir in coconut and nuts. Stir occasionally to cool. Spread 1/4 of frosting between cake layersand spread rest of frosting on top.

Steps:

• Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
• Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
• Remove from heat and stir in coconut and pecans.
• Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
• NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

Steps:

• Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
• For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
• To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
• For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.