Ingredients
- 4 egg yolks
- 4 egg whites stiffly (beaten)
- 3 granulated fructose
- 1 egg
- 2 1/4 cups flour
- 1 cup evaporated skim milk
- 1 cup buttermilk
- 7/8 cup granulated sugar replacement
- 4 ounces baking chocolate
- 1/2 cup boiling water
- 1/2 cup butter
- 3/4 cup unsweetened coconut
- 3/8 cup pecans (chopped)
- 2 tablespoons margarine
- 4 teaspoons vanilla extract
- 1 tablespoon flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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 cho colate water. Sift flour with baking soda and salt. Add alternately with butt ermilk 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 350�F. Remove paper lining and cool.
Exchange:1 serving = 1/2 bread,1/2 fat Calories:1 serving = 50 calories 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 slig htly; spread over cake while warm.
1/7 br ead,1 fat Calories:1/18 recipe = 54 calories
