Ingredients for Diabetic German Chocolate Cake Icing
- Sweetened Condensed Milk
- 1/2 cup (1 stick) unsalted butter, softened
- Unsweetened Coconut
- Splenda Brown Sugar Blend
- Vanilla
- Pecans
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How to Make Diabetic German Chocolate Cake Icing
- In a medium bowl, cream together the butter and Splenda brown sugar substitute until light and fluffy.
- Gradually add the diabetic sweetened condensed milk (recipe #143017), beating until smooth.
- Add the vanilla extract and mix well.
- Sift in the unsweetened cocoa powder and salt.
- Beat until the icing is smooth and creamy.
- Frost your favorite low-sugar German chocolate cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
1943g
Fat
1534g
Carbs
194g