Diabetic german chocolate cake

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 350øF.  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