Redneck Epicurean's Note:
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!
My Private Note
large b ...
Units: US | Metric
- 1Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
- 2Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
- 3Remove from heat and stir in coconut and pecans.
- 4Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
- 5NOTE: 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.
Browse Our Top Cake Fillings and Frostings Recipes
You Might Also Like...View All Cake Fillings and Frostings Recipes
Nutritional Facts for Diabetic German Chocolate Cake Icing
Serving Size: 1 (1465 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6939.4
- Calories from Fat 4488
- Total Fat 498.7 g
- Saturated Fat 306.9 g
- Cholesterol 513.9 mg
- Sodium 1950.3 mg
- Total Carbohydrate 582.3 g
- Dietary Fiber 71.2 g
- Sugars 485.9 g
- Protein 102.2 g