Ingredients
- 4 egg yolks
- 4 egg whites stiffly (beaten)
- 3 granulated fructose
- 1 egg
- 280 gr flour
- 240 ml evaporated skim milk
- 240 ml buttermilk
- 170 gr granulated sugar replacement
- 130 gr baking chocolate
- 120 ml boiling water
- 110 gr butter
- 60 gr unsweetened coconut
- 45 gr pecans (chopped)
- 28 gr margarine
- 18 gr vanilla extract
- 8 gr flour
- 5 gr baking soda
- 1 gr 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 = half bread, half 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.
0.14285714285714 br ead,1 fat Calories: 0.055555555555556 recipe = 54 calories
