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diabetic german chocolate cake icing


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 (recipe#143017) 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!


# # # # # # # # # # # # # # # # #


  • Carbohydrates: 6939.5
  • Fats: 767.0
  • Dietary Fiber: 1943.0
  • Minerals: 81.0
  • Proteins: 204.0
  • Vitamins: 1534.0
  • Water: 194.0


  1. Place everything except the coconuts and pecans in a heavy 3-quart saucepan
  2. Bring to a boil over med-low heat
  3. Cook
  4. Stirring constantly
  5. 3-5 minutes or until pudding-like in consistency
  6. Remove from heat and stir in coconut and pecans
  7. "will frost a 9x13 cake with a bit left over if youre frugal with the frosting"

Step 5

Total Time in Minute 25

Ingredients Count 6

cooking diabetic german chocolate cake icing

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Sweetened condensed milk


Unsweetened coconut

Splenda brown sugar blend



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