*  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

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