German Chocolate Cake w/frosting (Reduced Sugar Recipe)
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Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of German Chocolate Cake w/frosting (Reduced Sugar Recipe) calories by ingredient
Introduction
This is a REDUCED SUGAR German Chocolate Cake w/frosting. It is also LOWER fat than the "original" recipe. It makes a 9" x 9" ONE-LAYER cake. This is a REDUCED SUGAR German Chocolate Cake w/frosting. It is also LOWER fat than the "original" recipe. It makes a 9" x 9" ONE-LAYER cake.Number of Servings: 9
Ingredients
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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 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.