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Old 12-22-2003, 04:54 AM   #121
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Just scoop it out of the pan and serve it as if you intended it to be that way!! You're the only one who has to know.
Auntie,

You're a woman after my own heart!

Thanks,
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Old 12-24-2003, 11:07 AM   #122
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Ive just put a batch of this in the oven, only i substituted baking cocoa for pumpkin spice, and i added a couple tblespoons of peanut butter, used coffee instead of water, and i put it in a brownie pan, instead of a loaf pan. Hoping for brownies to take to my christmas eve party. I will let everyone know if they turn out. I think this is such a great recipe to fool with, easy to make different things. Thanks Dottie!
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Old 12-24-2003, 01:05 PM   #123
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sam98632, that's kind of along the same lines as this recipe that I came up with based on the Pumpkin Pound Cake. I'm also thinking of making the original recipe sometime, but leave out the spices and add some orange flavoring and orand rind.



CHOCOLATE SNACK CAKE
1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda or 1 3/4 teaspoons liquid Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup cocoa, sifted
5 eggs
6 ounces almond flour or almond meal, sifted if lumpy (about 2 cups)

Grease an 11x7" baking pan. In a medium bowl, beat pumpkin, Splenda, baking powder, salt, vanilla and cocoa with electric mixer. Beat in the eggs on high speed until well blended. Beat in ground almonds. Spread in baking pan and bake at 350║ about 25-30 minutes, until a toothpick inserted in the center comes out clean and edges of cake start to pull away from sides of pan. The top of the cake may have some small cracks. Cool at least 15 minutes before cutting.

Makes 18 servings

With granulated Splenda: (18 servings - 5.5 carbs each or 3.5 usable carbs)
With liquid Splenda (18 servings - 4 carbs each or 2 usable carbs)

This was an experiment using Dottie's Pumpkin Pound Cake as the base, adding cocoa and using liquid Splenda instead of granulated. You don't really taste the pumpkin, but it gives the cake moistness. I don't know if powdered Splenda would produce a different texture or not. I sifted my almond meal because it was rather lumpy, but then added the coarser bits back in. This gives the cake a little bit of a crunchy texture. You could either leave out the coarse almond bits or grind them a bit finer for a softer texture. This is definitely not a traditional chocolate cake or brownie, but would make a nice snack. I may experiment further with this recipe by adding some grated orange peel or maybe some instant coffee powder for a mocha flavor.

These would make a nice grab and go breakfast bar. They're quite filling and very nutritious.
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Old 12-27-2003, 09:28 PM   #124
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LindaSue

LindaSue,
How does your chocolate snack cake compare with the 3 min. chocolate cake? Is it similar, different?
Thanks
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Old 12-28-2003, 01:07 AM   #125
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I made the pumpkin bread as origionally listed, and it was perfect. Even the high carb MIL loved it. As soon as she leaves I won't be making this recipe for a long long time ( way to good to have around outside of special occasions )

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Old 12-28-2003, 01:09 AM   #126
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OH and I used Divinci instead of Splenda. Maybe, about 1.5 cups.

HTH
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Old 12-28-2003, 08:52 AM   #127
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You could always add some shredded zucchini to it and make a zucchini type bread, too, I'd think
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Old 12-29-2003, 07:10 PM   #128
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dmjones4, the Chocolate Snack Cake is different than the 3-Minute Chocolate Cake. It's not nearly as chocolaty and is a bit more dense than cake-like.
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Old 12-30-2003, 01:45 PM   #129
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Would hazelnut flour substitute okay for the almond flour? I only have hazelnuts and just found this recipe....would love to try it!!!
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Old 12-30-2003, 03:44 PM   #130
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GoneLoCarb, unless you really, really love the flavor of hazelnuts, I wouldn't use them for this. I think the taste would be over powering. That's one reason why almond flour is so great. It has very little flavor of its own.
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Old 11-02-2004, 01:53 PM   #131
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Bumping for me.
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Old 11-06-2004, 10:42 PM   #132
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Dottie (or anybody else):

Has anybody tried using flaxmeal or plain, unflavored psyllium husks for low-carb bulk-ie-if I want to use a liquid sweetner of some kind, could I use either of these to make up for the missing bulk of the Splenda powder???????
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Old 11-08-2004, 09:35 AM   #133
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I made Dotties Pumpkin Pound Cake last night and I LOVE IT!! It tastes real! I will definately make this again! I like it with a dallop of whipped cream! Thanks Dottie!
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Old 11-25-2005, 03:58 PM   #134
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I finally got around to giving this a try. To many things to try here... anyway it's a We both loved it. Dh said he can't tell it from our old recipe for pumpkin bread. I made the frosting recipe posted in this thread but used cinnamon instead of pp spice and added 1/4 tsp. maple extract. The two together were fabulous! Thanks Dottie.
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Old 11-25-2005, 08:51 PM   #135
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I have always been very partial to the Spongebob bread... that is until I tried Dottie's Pumpkin Bread. Fabulous recipe! I'm at maintenance and since then have made a banana version and my all-time favorite - Gala Apple Bread. I'm hoping to get around to a Molasses Bread and a Zucchini Bread. This recipe is infinitely versatile and always moist and delicious. If you haven't made it yet, make the time - it's really worth it. Plus your home with smell amazing.....
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Old 10-15-2007, 08:37 AM   #136
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Quote:
Originally Posted by Dottie View Post
I was fiddling with the almond pound cake and this came out great! I'm thinking about topping it with whipped cream that has a little splenda and pumpkin pie spice in it for Thanksgiving!!!


* Exported from MasterCook *
Pumpkin Pound Cake!
Recipe By : Dottie
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canned pumpkin
1 cup splenda powder
5 each large eggs
6 ounces ground almonds(2 cups almond "flour")
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

Preheat oven to 300f. Spray a loaf pan with cooking spray and sprinkle 2T of the splenda in the pan. Set aside.

Beat pumpkin, powder, vanilla and pumpkin spice with the splenda until smooth. Beat in eggs then almond flour. Add a little water IF needed to make it a thick, but pourable batter.
Pour into prepared pan and bake 1 hour to 1 hour and 15 minutes. It will pull away from the sides of the pan an "test" done with a toothpick when it's cooked correctly.

I'm thinking you could use gingerbread spice in this instead of the pumpkin and get a really "autumn" flavor
- - - - - - - - - - - - - - - - -

Per Serving: (makes 8 servings) 183 Calories; 13g Fat (59.9% calories from fat); 10g Protein; 10g Carbohydrate; 2g Dietary Fiber; 135mg Cholesterol; 104mg Sodium.

Thanks! This sounds delicious! I will make this for a Harvest Party we are going to Saturday night!
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Old 10-24-2008, 01:44 PM   #137
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bump
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Old 09-24-2012, 08:18 AM   #138
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bumping for me.
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Old 09-25-2012, 10:01 AM   #139
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Thanks for bumping, Rose, I made this yesterday and candied some pecan pieces. Had a slice of this with pecans and whipped cream. Really good.
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Old 10-20-2013, 08:43 AM   #140
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Bumping to make tonight after work! Yum.
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