4 ounces baking chocolate
1/2 cup boiling water
1/2 cup butter
1/2 cup granulated sugar replacement
3 tablespoons granulated fructose
4 egg yolks
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites — stiffly beaten
***FROSTING*** 1 cup evaporated skim milk
1/3 cup granulated sugar replacement
1 egg
1 tablespoon flour
2 tablespoons margarine
2 teaspoons vanilla extract
3/4 cup unsweetened coconut
1/3 cup chopped pecans
For cake: Melt chocolate in boiling water, cool. Cream next three ingredients till fluffy. Add yolks, one at a time, beating well. Blend in vanilla and cho colate water. Sift flour with baking soda and salt. Add alternately with butt ermilk to chocolate mixture, beating each time till smooth. Fold in beaten egg whites. Grease three 9-in.pans and line with paper. Grease again and pour in batter. Bake 25-30 min. at 350?F. Remove paper lining and cool.
Exchange:1 serving = 1/2 bread,1/2 fat Calories:1 serving = 50 calories
For frosting: Combine all but vanilla and pecans in saucepan. Cook and stir on low heat till thick. Remove from heat, stir in vanilla and pecans. Cool slig htly; spread over cake while warm.
1/7 br ead,1 fat Calories:1/18 recipe = 54 calories