Diabetic German Chocolate Cake

Course : Diabetic
Serves: 13 x 9 inch cake
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4 ounces baking chocolate
1/2 cup boiling water
1/2 cup butter
1/2 cup granulated sugar replacement
3 tablespoons granulated fructose
4 large egg yolks
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 large egg whites -- stiffly beaten
1 cup evaporated skim milk
1/3 cup granulated sugar replacement
1 large egg
1 tablespoon flour
2 tablespoons margarine
2 teaspoons vanilla extract
3/4 cup unsweetened coconut
1/3 cup chopped pecans

Preparation / Directions:

For cake: Melt chocolate in boiling water, cool. Cream next three ingredients till fluffy. Add yolks, one at a time, beating well. Blend in vanilla and chocolate water. Sift flour with baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating each time till smooth. Fold in beaten egg whites. Grease three 9-in.pans and line with paper. Grease again and pour in batter. Bake 25-30 min. at 350øF. Remove paper lining and cool. For frosting: Combine all but vanilla and pecans in saucepan. Cook and stir on low heat till thick. Remove from heat, stir in vanilla and pecans. Cool slightly; spread over cake while warm.

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