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Diabetic German Chocolate Cake Icing

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.3882
Energy (kCal)3376.1233
Carbohydrates (g)174.707
Total fats (g)296.077
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place everything except the coconuts and pecans in a heavy 3-quart saucepan. | 2. Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency. | 3. Remove from heat and stir in coconut and pecans. | 4. Will frost a 9x13 cake with a bit left over if you're frugal with the frosting. | 5. NOTE: 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 28 ounces sweetened condensed 1825.7073 43.9757 18.1777 189.2385
    butter 1/2 cup 684.0 31.428 21.372 57.6
    coconut 1 1/2 cups unsweetened 424.8 18.276 3.9960000000000004 40.188
    splenda brown sugar 1/4 cup blend - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    pecan 1 1/2 cups chopped 429.52 80.49600000000001 8.84 9.048

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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