Diabetic German Chocolate Cake Icing
Ingredients
28 ounces sweetened condensed milk or double recipe for Diabetic Sweetened Condensed Milk1/2 cup butter
1 1/2 cups unsweetened coconut
1/4 cup Splenda brown sugar blend
1 teaspoon vanilla
1 1/2 cups chopped pecans
Instructions
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.
NOTE!!! After I made this for the first time, I noticed the mixture was a bit dry. I added a cup of low sugar corn syrup to the warm mixture and when it cooled, it was the right sticky consistency. I also didn't realize that I doubled this recipe for this cake. And didn't realize that it was a bit dry because I doubled everything but the DIABETIC CONDENCED MILK lol . Im pretty sure that If I had doubled the recipe correctly, I wouldn't have had to rescue my frosting with light corn syrup.