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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 egg yolks
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites -- stiffly beaten
***FrostiNG***
1 cup evaporated skim milk
1/3 cup granulated sugar replacement
1 egg
1 tablespoon flour
2 tablespoons margarine
2 teaspoons vanilla extract
3/4 cup unsweetened coconut
1/3 cup chopped pecans
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 350øF. 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
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