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Old 10-04-2004, 09:22 AM   #31
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This recipe is another winner from BettyR! I only made 1/2 the recipe, as I was low on almond flour and VWG. I made it as cupcakes, and got 12 good sized ones from the 1/2 recipe. I did sub 1/2 cup Carbquik for some of the almond flour. Maybe I've forgotten what regular chocolate cake tastes like, but this is absolutely delicious! I tried one warm without any frosting or glaze. Tender, and moist, with a great chocolate flavor. Folks, if you like chocolate cake, try this! You will not be disappointed!
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Old 10-04-2004, 10:30 AM   #32
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That picture says it all. I'm making this for sure. Perfect for that TOM

Thankyou Thankyou
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Old 10-04-2004, 11:16 AM   #33
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Holy cow! Mine is sitting there waiting for hubby's birthday dinner tonight. I melted 4 Z Bars with Almonds and added heavy cream. When cooled, I drizzled it onto the bundt cake and it's GORGEOUS!! The tiny almonds fom the bars pepper the top like little stars. It's just wonderful looking! I'll get back to you on the taste.

Thanks!
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Old 10-04-2004, 12:50 PM   #34
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I made this over the weekend and it is wonderful! You can easily get 20 or more slices when using a bundt pan which makes the carbs extremely low per serving.

I have a question to those of you who have made the glaze:
What procedure do you use to make it? I melted the choc bars in the microwave and then added a little cream, but it immediately stiffened up from the cold cream. Do you then microwave again or will that scorch the chocolate?

Has anyone made any other frosting that was good on this?
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Old 10-04-2004, 01:29 PM   #35
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I used Peanutbutter and Chocolate Z bars, and just melted them on the stovetop, and added some cream and drizzled it over the top. It is great.
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Old 10-04-2004, 02:15 PM   #36
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Mmmm...peanut butter
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Old 10-13-2004, 10:29 AM   #37
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Bump
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Old 10-13-2004, 10:52 AM   #38
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I made this over the weekend and I goofed. I grabbed the wrong bag out of the fridge. I ended up using W.P.I. and not Vital Wheat Gluten. What difference do you think this made in my final product? It was good but I am left wondering how it would have been if I had used the correct ingredient.

Erin---
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Old 10-13-2004, 04:23 PM   #39
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Well I just finished off a piece of this cake and all I can say is "WOW". It is so good. My husband has been out of town all week and he loves chocolate so I baked it as a coming home treat as we never have cake anymore, he will be so surprised. How do you store it? on the counter or in the fridge? I really dont have room for it in the fridge but could put it in the garage as it is supposed to me pretty cold tonight, ha. Thanks again for this recipe, now this and one of the pumkin pie recipes and I got my Thanksgiving desserts all figured out..
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Old 10-13-2004, 09:35 PM   #40
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It keeps just fine in a cake saver on the counter, but I usually freeze mine in serving pieces. If I leave it sitting out it's too easy to just cut a piece and eat it.

I cut it into serving pieces and put each piece in it's own zip-lock sandwich bag then drop the sandwich bags into a gallon size zip-lock freezer bag and put them in the freezer.

Then you can take one piece out at a time and let it thaw on the counter still sealed in the sandwich bag. I then zap it for a couple of seconds in the microwave and top it with a dollop of low carb vanilla ice cream. Talk about good!!
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Old 10-14-2004, 03:00 AM   #41
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Quote:
Originally posted by Cap57
This recipe is another winner from BettyR! I only made 1/2 the recipe, as I was low on almond flour and VWG. I made it as cupcakes, and got 12 good sized ones from the 1/2 recipe. I did sub 1/2 cup Carbquik for some of the almond flour. Maybe I've forgotten what regular chocolate cake tastes like, but this is absolutely delicious! I tried one warm without any frosting or glaze. Tender, and moist, with a great chocolate flavor. Folks, if you like chocolate cake, try this! You will not be disappointed!
Hi Cap 57,

When u made 1/2 of the recipe, how long did u bake the cake?

Thanks
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Old 10-14-2004, 03:59 AM   #42
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Quote:
Originally posted by chutatip_t
Hi Cap 57,

When u made 1/2 of the recipe, how long did u bake the cake?

Thanks
I made the 1/2 recipe as cupcakes. I baked them for about 20 minutes I think. I'm not sure. Whenever a toothpick came out cleanly. I like cupcakes as it's easy to portion control them and freeze leftovers. Just not as fancy a presentation if they're for company. I would think 1/2 the recipe would make a single layer cake in a 9 inch pan, which would cook in about 25-30 minutes.
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Old 12-13-2004, 03:39 PM   #43
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Has anyone tried making this without erythritol? What does that product add to the recipe? I've never used it and am trying to avoid too many sugar alcohols.

Thanks in advance for the help.
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Old 12-13-2004, 09:36 PM   #44
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yes, you can make it without E. I assume the E was added because we have found that combining 2 different sweetners makes for a better taste. The E is the lowest on the glycemic scale, and it does not cause most people gastric distress.
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Old 12-16-2004, 07:15 PM   #45
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Thanks Scottsdalejulie. I use liquid splenda/DaVinci's and stevia, but I may have to order the E and give it a try.
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Old 12-17-2004, 05:28 PM   #46
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A note about flouring the cake pan - for chocolate cakes, try greasing the pan or spraying with Pam, then put a tablespoon of unsweetened cocoa into the pan and tip it around like you would flour, to coat the surfaces. Adds minimal carbs, and doesn't leave any white residue on your beeoooteeeful chocolate cake!

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Old 12-19-2004, 08:53 AM   #47
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Just saw this thread. Want to make a cake today for DH's birthday but have no Erythritol. How crucial is this ingredient and can I substitute Splenda or more Davinchi??

Maryt
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Old 12-19-2004, 10:21 AM   #48
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Erythritol is not going to help or hurt in in any way. We try to use a blend of sugars. ie. splenda, and some other sweetener, could be Maltitol, Xylitol, Diabetisweet, or anything else. It just seems like the two together taste more like real sugar in the finished product.
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Old 12-19-2004, 11:11 AM   #49
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Thanks! I'll give this a try!

MaryT
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Old 12-19-2004, 06:58 PM   #50
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Re: Chocolate Mayonnaise Pound Cake

Quote:
Originally posted by GAllison

1 cup vital wheat gluten
1/2 cup Erythritol

Could someone tell me where to get these stuff? Do you think I could find them at local grocery stores? Thanks!
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Old 12-19-2004, 07:55 PM   #51
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Erythritol: http://www.netrition.com/lowcarbsucc...itol_page.html

Vital Wheat Gluten: http://www.netrition.com/now_gluten_flour_page.html
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Old 12-19-2004, 09:04 PM   #52
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You should be able to find the Vital Wheat Gluten at you local health store, or Whole Foods or something like that, but Tom is right, Netrition is the place to get it online. Unless you have a LC store. Netrition only costs 4.95 for shipping all you get, so stock up on some other great stuff, like the splenda sweetened chocolate chips, and Davincis, etc. I don't know what shipping would be like at Christmas time, but its really fast other times of the year.
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Old 12-26-2004, 10:09 AM   #53
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Review! I made this as a Bundt cake with a LC German chocolate icing for dessert for Christmas and it was VERY good!

I had to make a few changes due to what was in my cupboards - I used Diabetisweet in place of the Erythritol; I used hazelnut flour because somehow I was OUT of almond flour (eek!); and I only had 1/2 the needed amount of Vital Wheat Gluten so filled in the rest with WPI.

It came out just wonderful - dense, moist and chocolatey. I used DaVinci french vanilla syrup in it.

I'll definitely make this one again - DH was in heaven!

Char
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Old 08-15-2007, 01:27 PM   #54
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Bumping because I made this again today, it is and oldie but a the best LC chocolate cake I have ever had imo. Check out post #22 for the pretty picture of it.

Deb......
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Old 08-15-2007, 01:32 PM   #55
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Debbie: Thanks...for the recipe..You made YOUR version, right?? It was nice seeing the old peeps that used to post here, too....
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Old 08-15-2007, 01:35 PM   #56
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Debbie: Thanks...for the recipe..You made YOUR version, right?? It was nice seeing the old peeps that used to post here, too....

What is my version did I tweak this way back then? tell me what I did. Today I just used my fav sugar subs is all.
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Old 08-15-2007, 01:38 PM   #57
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Quote:
Originally Posted by Tater Head View Post
[COLOR=royalblue]Here is a Mayo cake I know is good, but would love to try another one too [/COLOR]



CHOCOLATE Cake by JLATISLAW'S

I sifted all this together and set it aside.
(Dry)
1 C. SIFTED almond flour
1/2 C. SIFTED WPI
1/2 t. cornstarch
1/3 C. cocoa
1/2 t. baking soda

(Wet)
1/2 C. vegetable oil
1/2 C. mayo
4 lg eggs
1/4 C. Diabetisweet (this makes a big difference in the finished product)
SSub= 3/4 C. sugar
1 t. vanilla

Beat until very well blended (fluffy). Add dry ingred. and mix well. Mixture is thick.
Pour into 7x11 greased pan and bake @350* for 19-22 mins.
Was it THIS one or Betty's?
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Old 08-15-2007, 01:42 PM   #58
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I don't know but that cake is very good too.
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Old 08-15-2007, 01:44 PM   #59
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It was our first chocolate cake when WPI first came out..member???????
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Old 08-16-2007, 08:02 PM   #60
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I remember this cake too! I'm back to LCing after a year off the wagon. This was the best LC cake or cupcake I ever had. Topped with whipped cream that has SF dry pudding added to stabilize it....major yum!
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