Diabetic German Chocolate Cake Icing

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“YES YOU CAN! This icing is my absolute FAVE!This recipe came from my second mom & hair-do fairy godmother. Marline. My mom makes the "regular" kind and when Splenda came up with the brown sugar substitute and I learned to make diabetic sweetened condensed milk (Sweetened Condensed Milk Substitute for Diabetics) I decided to try to make it "unleaded". Hope it turns out to your liking. Try it with some of the other low-sugar chocolate cakes here at Zaar and let me know what you think!”
READY IN:
25mins
YIELD:
1 large batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
  2. Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
  3. Remove from heat and stir in coconut and pecans.
  4. Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
  5. NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.

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