German Chocolate Cake w/frosting (Reduced Sugar Recipe)

Name: German Chocolate Cake w/frosting (Reduced Sugar Recipe) Recipe
Yield: 9
Ingredients: CAKE:; 1 1/8 c. all-purpose flour; 3/4 c. Nevella No-Cal Sweetener w/probiotics (could also use Splenda); 3/4 tsp. baking soda; 1/8 tsp. salt; 1/2 c. butter or margarine; 1/2 c. NON-FAT sour cream; 2 large eggs; 2 oz. UNSWEETENED baking chocolate melted; 1/4 c. 1% milk; 3/8 tsp. vanilla extract (imitation used for nutritional info); TOPPING:; 3/8 c. NON-FAT evaporated milk; 1/4 c. Splenda Brown Sugar Blend; 3 TBSP butter or margarine; 2/3 c. flaked coconut (sweetened was used for nut. info); 1/2 c. chopped pecans; Spray a 9x9 baking pan with non-stick pan spray. Heat oven to 350 degrees.; In a mixing bowl combine margarine sugar replacement & eggs. Add in melted (& somewhat cooled) chocolate & vanilla. Sift flour baking soda & salt together. Add to wet mixture & beat with mixer at low speed until blended. Beat 2 minutes longer at higher speed. Spoon into pan & bake for ~20 minutes (test for doneness). If needed bake a few minutes longer. Remove & cool before frosting.; Topping: In a saucepan over medium heat bring brown sugar replacement evaporated milk & butter to a full boil. Remove from heat & stir in coconut & pecans. Cool to room temperature then top cake with frosting.; This makes a 9 x 9 ONE-LAYER cake.

Number of Servings: 9

Ingredients

CAKE:1 1/8 c. all-purpose flour3/4 c. Nevella No-Cal Sweetener w/probiotics (could also use Splenda)3/4 tsp. baking soda1/8 tsp. salt1/2 c. butter or margarine1/2 c. NON-FAT sour cream2 large eggs2 oz. UNSWEETENED baking chocolate, melted1/4 c. 1% milk3/8 tsp. vanilla extract (imitation used for nutritional info)TOPPING:3/8 c. NON-FAT evaporated milk1/4 c. Splenda Brown Sugar Blend3 TBSP butter or margarine2/3 c. flaked coconut (sweetened was used for nut. info)1/2 c. chopped pecansSpray a 9"x9" baking pan with non-stick pan spray. Heat oven to 350 degrees.In a mixing bowl, combine margarine, sugar replacement & eggs. Add in melted (& somewhat cooled) chocolate & vanilla. Sift flour, baking soda & salt together. Add to "wet" mixture & beat with mixer at low speed until blended. Beat 2 minutes longer at higher speed. Spoon into pan & bake for ~20 minutes (test for doneness). If needed, bake a few minutes longer. Remove & cool before frosting.Topping: In a saucepan over medium heat, bring brown sugar replacement, evaporated milk & butter to a full boil. Remove from heat & stir in coconut & pecans. Cool to room temperature, then top cake with frosting. This makes a 9" x 9" ONE-LAYER cake.

Directions

Number of Servings: 9

Recipe submitted by SparkPeople user MATHMUSICMAMA.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 347.6
Total Fat: 23.6 g
Cholesterol: 41.8 mg
Sodium: 367.3 mg
Total Carbs: 27.7 g
Dietary Fiber: 4.1 g
Protein: 6.3 g

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