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Old 02-17-2005, 08:24 PM   #1
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Need icing recipe for German Choc. Cake

Anyone have a recipe for German Chocolate Cake Icing? My mom's 90th birthday is Feb. 28th. She loves German Chocolate cake! I would like to make a low carb version. Any suggestions?
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Old 02-17-2005, 08:38 PM   #2
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Char's German Chocolate cake icing

1 cup Diabetisweet
1/2 cup cream
1/2 cup water
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked SF coconut
1 cup chopped pecans
1 teaspoon vanilla extract

In a saucepan combine Diabetisweet, cream, water, butter, and egg yolks. Whisk well to combine. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake.

I don't have carb counts for this. It's VERY rich, very thick, and very very good, if I do say so myself!

You could try other sweeteners but they have to be able to add bulk - i.e., granulated Splenda would not work in this recipe.

I don't vouch for any substitutions!

Char
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Old 02-18-2005, 10:48 AM   #3
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Here is one from LindaSue's recipe site.

http://users3.ev1.net/~fontlady/butt..._frosting.html
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Old 02-18-2005, 07:56 PM   #4
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Thanks, Charski and Beeb for your replys. Charski, I made your recipe this evening. It was GREAT! I didn't have Diabetisweet. I substituted half Trishz's liquid Splenda and half Erythritol. I also added a couple of drops of Black Strap molasses. It turned out perfect. I put the icing on the Carbquik Devil's Food Cake. EXCELLENT!!! Thank you for helping me out!
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Old 02-18-2005, 08:00 PM   #5
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You're welcome, glad you liked it! The E would definitely add the necessary bulk.

I used it on BettyR's Chocolate Mayonnaise Pound Cake, which I baked in a bundt pan - kinda spread the GC icing all around the top.

I've made it twice since then too - TOOO good!!

Char
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Old 02-19-2005, 06:57 AM   #6
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I bet polydextrose would work for bulk here, too, especially since the mixture gets heated over the stove.
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Old 02-19-2005, 07:15 AM   #7
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This sounds delicious for a special occasion! However, the only sweetner I have is granular Splenda (and I ordered some liquid), but where can I buy diabetisweet??? And is it pricey? Thanks!
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Old 02-19-2005, 07:20 AM   #8
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Here is the diabetisweet.
http://www.netrition.com/diabetisweet_page.html

Char-
How do you count the carbs for the diabetisweet?

Last edited by BettyR; 02-19-2005 at 07:24 AM..
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Old 02-19-2005, 09:27 AM   #9
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I think this belongs to Josie????? and it is goooooood!


Rich Coconut Caramel frosting

1/4 cup butter
1/2 cup whipping cream
2 tablespoons DiabetiSweet
2 Tbsp xylitol
2 Tbsp steels brown sugar
1 1/2 teaspoon vanilla
2 ounces cream cheese - softened
1/2 cup sf coconut
1/2 cup pecans

Melt butter over medium heat.
Add DiabetiSweet,xylitol,steels brown sugar and dissolve.
Add cream and bring to a boil, stirring constantly.
Boil approximately 6 minutes, or until sauce thickens and starts to turn a light caramel color. Stir constantly.
Remove from heat and stir in vanilla and softened cream cheese, then coconut and pecans.
Makes 1 cup. Stores in refrigerator.

Last edited by Tater Head; 02-19-2005 at 09:29 AM..
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Old 02-19-2005, 12:17 PM   #10
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Betty, per the package, 1 teaspoon = 4.4 carbs, 4.4 of which are sugar alcohol (isomalt and Ace-K) and personally, I don't count it AT ALL. Sugar alcohols don't seem to bother me as long as I don't overeat them from a digestive standpoint (although too much makes my tummy gurgle something fierce!) and I've never suffered weight loss problems from eating them either, although they are the rare treat and not an every day indulgence.

So long and short - I don't count it in my recipes.

I love the Diabetisweet! It behaves so much like sugar that I've been very pleased with baking results from using it, and its counterpart, brown sugar flavored Diabetisweet. The only gripe I have with THAT one is that for some reason, they add a little bit of partially-hydrogenated fat to it. I use so little that I've decided to not worry about it, although normally I wouldn't touch anything with that stuff in it. Had I known that before purchasing it I might not have bought it. I had a package of the white and it only has the isomalt and Ace-K.

Char
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Old 02-19-2005, 02:04 PM   #11
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Char-
Thanks!

Do you think it works as well in recipes as erythritol?
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Old 02-19-2005, 03:25 PM   #12
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Actually, I've found it to work better for several reasons - I can use more of it, because it doesn't have that cooling effect; it doesn't recrystalize as badly as the e does; it's a finer powder and dissolves much more easily. I really like the stuff, and combining it with the liquid Splenda seems to work very well for the synergistic effect. I usually throw a packet of Stevia Plus in with most recipes too for the same reason. It's only the equivalent of 2 tsp. of sweetness but helps boost the overall sweetness of whatever I'm making!

Char
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Old 02-20-2005, 08:53 AM   #13
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Char-
Thanks, I found it at my local Super Walmart in the diabetic section of the store. I bought several boxes/bags.

I do most of my baking for the week on Sunday - which I'm doing this morning. (I'm taking a short break) and I've been using it. My husband eats a lot of sweets and I have to have a lot on hand or he'll buy sweets with sugar and eat those. He has high blood pressure and when he eats a lot of sugar it gets much worse.

I like the DiabetiSweet; it's a lot less expensive than E and I like that I can get it locally. Thanks for the tip.
Betty
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Old 02-20-2005, 01:01 PM   #14
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Betty, after all the good recipes I've gotten from you, if I somehow helped YOU in return - I'm a happy camper!

What did you pay for it at WM? I got it for $4.90 I think at ********....

Char
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Old 02-20-2005, 01:15 PM   #15
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The one pound boxes were $6.83 at Walmart. It's packaged in a resealable bag inside the box and the box has a $1.00 off coupon on it. There was also a small cookbook inside the box that had several more $1.00 off coupons in it.

That's more than you paid but it's still a lot less expensive than the E.
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Old 02-20-2005, 02:18 PM   #16
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Ok question...

Splenda will not supply enough bulk in the recipe...am I correct? If so, I will buy some diabetisweet at Walmart.

Thanks for the help!
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Old 02-20-2005, 03:18 PM   #17
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Quote:
Originally posted by nessyrae
Ok question...

Splenda will not supply enough bulk in the recipe...am I correct? If so, I will buy some diabetisweet at Walmart.

Thanks for the help!
Actually I'm using Polydextrose to replace the bulking of sugar and the sweeteners we are mixing to up the sweetness and get rid of the artificial sweetener taste.
Betty
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Old 02-20-2005, 03:55 PM   #18
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Nessyrae, Betty's right. Diabetisweet does have the exact same texture providing abilities as sugar. Unfortunately, because of the ace k in it, you can use only a small amount of diabetisweet in a recipe. Ace K tastes pretty horrible when too much is used and when it isn't combined with splenda. Once you start combining it with splenda, it's like magic, the ace k problem is no longer. But, because splenda is involved, it messes up the the textural aspect and requires the addition of other bulking agents like polydextrose. If you're okay with the sugar alcohol isomalt in diabetisweet, then you might want to give maltitol a shot. Maltitol is pretty much an across the boards sub for sugar, easy peasy

Last edited by scott123; 02-20-2005 at 04:25 PM..
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Old 02-20-2005, 04:15 PM   #19
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In this particular recipe, with NO other sweeteners present, the result is, to my thinking anyway, just perfect.

I'd be interested in Betty's experimenting with it as to the poly-d/Splenda combo though!

Char
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Old 02-20-2005, 04:50 PM   #20
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*inserting foot into mouth*

Char, I'm sorry, I didn't notice that your icing is made with just diabetisweet. Maybe the issues people have with diabetisweet are context specific. If you say it's perfect, as is, that's good enough for me.

Nessyrae, or anyone else who's read my previous post - please disregard. My anti all-diabetisweet rhetoric doesn't apply here.
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Old 02-20-2005, 05:03 PM   #21
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Quote:
Originally posted by scott123
*inserting foot into mouth*

Char, I'm sorry, I didn't notice that your icing is made with just diabetisweet. Maybe the issues people have with diabetisweet are context specific. If you say it's perfect, as is, that's good enough for me.

Nessyrae, or anyone else who's read my previous post - please disregard. My anti all-diabetisweet rhetoric doesn't apply here.
Char-

I'm also sorry, this thread had gotten so long and involved that I'd forgotten that it started out with your icing recipe.

Quote:
Originally posted by nessyrae
Ok question...

Splenda will not supply enough bulk in the recipe...am I correct? If so, I will buy some diabetisweet at Walmart.

Thanks for the help!
Nessyrae-
Yes that's correct.
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Old 02-20-2005, 07:41 PM   #22
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Scott, LOL! Take your foot outta your mouth, guy! I didn't take offense, honest, just wanted it to be known that I thought it was great with ONLY the Diabetisweet in it!

Betty, threadjacks make it fun - don't fret.

We're all here to help each other, right? And Scott, as much help as you dish out - well, don't worry. I am not upset about what you said.

Hugs all around, maybe we all need a LOW CARB group smooch too!

Char
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Old 02-21-2005, 12:47 PM   #23
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Tried this recipe and it was EXCELLENT!!!

Hi all,

Char thanks so much for posting this recipe, I have been making a similar recipe ingredient wise but not using the DiabetiSweet for the sugar replacement. This one worked perfectly adding just the right amount of sweetness to make this a GREAT lo carb replacement for one of my family's favorite desserts German Chocolate Cake.

In this case the cake part was accomplished by using a slightly modified version of BettyR's recipe for Chocolate Mayonaise Pound Cake.

After cooking the custard base of the icing I thought that it was still a bit thin (to0 thin for the coconut to absorb all of the liquid) so I added 1/8 tsp of Xanthum Gum which can be increased in the same scant increments as needed stirring or whisking briskly to get the desired consistency. Previously when trying to do this with just Splenda it just does not have the bulking necessary for the base of this recipe and using the Xanthum Gum improved texture but not overall flavor of the Splenda alone. Another change that I made was to up the Vanilla to 1 Tablespoon.

I agree with Char the DiabetiSweet is perfect for this recipe and this is from someone who has made a lot of German Chocolate Cakes and Icing from scratch using all the high carb and refined ingredients that we do not use on this WOE. I will continue to experiment after the polyd arrives but this will be the tried and true version for me until a more price effective sugar replacement is proven!

When I make this again I may increase the cream to 2/3 cup and decrease the water to 1/3 cup to improve the thin quality. Thanks again for a wonderful recipe.

Michelle

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Old 02-21-2005, 03:30 PM   #24
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Thanks, Michelle! I just keep cooking it until it thickens sufficiently. I do mine in the microwave instead of stovetop, it eliminates a lot of tedious stirring!

Char
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Old 06-18-2011, 06:56 PM   #25
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Big Bump!!
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