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Old 10-08-2007, 12:35 PM   #91
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Thanks, Kevin, I think I'll make this for dinner!!! Sounds easy enough.

The nutritional values aren't bad. . .although I guess I should include something for the E!!!

Again Thanks for the test run.
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Old 10-08-2007, 02:28 PM   #92
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[COLOR=Red]Kevin, Thanks for tryin it & postin your results!!!

I don't have the blackberry Monin, and can't think of any of the syrups that I'd want to use to replace it. Any ideas as to how to leave it out, and still have the moisture & sweetness? I guess I could use the vanilla DaVinci's, which I have, but I personally don't like using that much of the syrups in a recipe.
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Old 10-08-2007, 02:30 PM   #93
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Kevin - do you think using 4 cups of your cookie/cake blend would work well for the spice cake version? Would you make any other changes for that version? Fall just seems to be a good time for a spice cake and this one really sounds promising to me. BTW your chocolate blackberry cake looks delish!
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Old 10-08-2007, 02:34 PM   #94
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This is an amazing cake with the almond flour. Just wondering what is the advantage to using Kevin's flour mix? Does it make it better or is it just a lower calorie cake that way?
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Old 10-08-2007, 03:26 PM   #95
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Quote:
Originally Posted by crazywoman-n-wy View Post
Any ideas as to how to leave it out,
I personally wouldn't try leaving it out for fear of messing with the great texture of this cake.
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Old 10-08-2007, 03:30 PM   #96
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Quote:
Originally Posted by Tweaker Geek View Post
Kevin - do you think using 4 cups of your cookie/cake blend would work well for the spice cake version?
I think it would work the same as the half recipe Tweak. The only reason I did half was I didn't want to mess with the bundt pan the first try.
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Old 10-08-2007, 03:50 PM   #97
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Quote:
Originally Posted by shadowzip View Post
This is an amazing cake with the almond flour. Just wondering what is the advantage to using Kevin's flour mix? Does it make it better or is it just a lower calorie cake that way?
I can only give you my reasoning.

Its lower in calories, fat, carbs and higher in protein.
Its basically cheaper than a 3:1 ratio almond flour/vwg depending on how and where you buy your almond flour.
I find it simplier to use a single flour mix for most cake and cookies.
I can't say its better than the original but I would not hesitate to sevre it to anybody high or low carb.
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Old 10-08-2007, 06:08 PM   #98
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I personally wouldn't try leaving it out for fear of messing with the great texture of this cake.
[COLOR=Red]OK. Thanks Kevin! I guess I can use one of the DaVinci flavors I do have, when I decide to try it.
I do have some cherry, which I bet would be good. I imagine when this bottle is gone tho, I won't get any more. Unless I luck out and find it at TJ Max again, like I did this one. Only have found that 1 bottle, that one time tho.
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Old 10-09-2007, 08:54 AM   #99
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Quote:
Originally Posted by Kevinpa View Post
I can only give you my reasoning.

Its lower in calories, fat, carbs and higher in protein.
Its basically cheaper than a 3:1 ratio almond flour/vwg depending on how and where you buy your almond flour.
I find it simplier to use a single flour mix for most cake and cookies.
I can't say its better than the original but I would not hesitate to sevre it to anybody high or low carb.
Thanks Kevin, This cake is the only low carb baked item I have ever had any luck with. It looked really good and tasted great, and it did not have any off tastes. I will try it sometime with your flour mix as calories are an issue. I have just not had any luck with anything with lots of low carb ingredients. It all tastes really off or weird somehow. I think I would like to try it with just vanilla, like a traditional pound cake.
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Old 10-11-2007, 06:27 AM   #100
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This reminds me of a recipe I used to bake back in the 60's. I went digging around in my old recipe box (boy what a trip down memory lane) and found it. It is a deep rich moist chocolate cake. I am new to the LC baking but I think it could be adapted by using Kevin
or Stephdrays ingredients from above.

Irene's Chocolate Mayonnaise Cake

mix together until mixture foams
1 cup mayonnaise
2 teaspoons soda

Add
1/2 tea salt
2 cups flour (use Kevins mix)
1 cup sugar (use SF blend)
5 Tablespoons cocoa
1 cup water
1 1/2 tea vanilla

Bake in 9x12 pan 350 for 30? min. (test with toothpick till it comes out clean)
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Old 02-19-2008, 11:52 AM   #101
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Originally Posted by GAllison View Post
This is another one of BettyR's recipes, she'd posted this recipe on the old Low Carb Luxury forum before it shut down. I've had it for quiet a while but I'd never made it before.

I made this yesterday morning to take with me to a friends house. Her husband was doing a BBQ for her birthday. He asked me to bring a low carb cake, they're low carbers also so he couldn't just go buy her a cake.

This makes the most beautiful low carb cake I've ever seen and it tastes just as good as it looks. We served it with low carb vanilla ice cream and whipped cream. I came home with an empty serving platter.

Thanks Betty for this recipe, I was very proud of all the complements I got at the party yesterday.

Opps! Edited! I had to correct some amounts of ingredients that I typed in wrong.

Chocolate Mayonnaise Pound Cake

3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla Davinci syrup
2/3 cup cream


Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.
(I sprayed my nonstick bunt pan with cooking spray and then rubbed it in with a paper towel to get an even coat. I then used oat flour to flour the pan with.)

Bake as 325┬░ for 45 to 50 minutes or until cake tester inserted in center comes out clean.

Hi all!
Well it time for me to bump this thread. It my TOM and I was craving chocolate so I decided to make a version of this cake.

I use the first Mayonnaise cake posted here but with these expections:

I use 4 cups of Kevin's lc cake and cookie flour mix for the Almond Flour and the VWG and use 1/2 Da Vinci Chocolate and half Da Vinci Vanilla Syrup for Syrup in the recipe along with a Splenda Quick Pack for the Liquid Splenda. I used Cooking spray and Carblose flour to flour the bunt pan with.

I took a piece of it hot. Its a great cake. Not quite as moist as I want it to be but looking back thru post I see that once you cover it and keep it cold it gets moister. It really is a wonderful cake!

Thanks and HUGS
Christina

P.S. Would love a LC Chocolate Glaze for it using Linit Chocolate. Any good easy ideas?
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Old 02-19-2008, 11:58 AM   #102
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Woops..forgot to add my picture of this cake. Here it is:
HUGS
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Old 02-19-2008, 03:26 PM   #103
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I tried scrolling through the replies to this thread, but didn't see my question asked or answered. I know I've made this recipe before, but I can't believe that I would use 1 1/2 teaspoons of liquid Splenda. Wouldn't that be equal to six cups of sugar? I assuming that the liquid Splenda is Sweetfreeze.
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Old 02-19-2008, 03:50 PM   #104
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Originally Posted by CMIODOWS View Post
I tried scrolling through the replies to this thread, but didn't see my question asked or answered. I know I've made this recipe before, but I can't believe that I would use 1 1/2 teaspoons of liquid Splenda. Wouldn't that be equal to six cups of sugar? I assuming that the liquid Splenda is Sweetfreeze.
I think the original recipe used Trish's liquid splenda and it should be equivalent to 1 cup of sugar.
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Old 02-19-2008, 03:53 PM   #105
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What I did is use Kevin's sweetness for the cake.. I did 1 tsp of Splenda quick pack for a regular cake..that equals 1 cup. It is sweet enough along with Erythritol and the Syrup that is in the recipe. So if I was you and using Sweetfreeze then use 1/4 tsp of Sweetfreeze equal to 1 cup along with Morin or Da Vinci's Syrup and Erythritol that you use. Hope that make sense to you.

Later and HUGS
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Old 02-19-2008, 05:50 PM   #106
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Thanks. One cup sounds a lot better.
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Old 02-20-2008, 02:30 PM   #107
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Christina - I just want to be clear on this, you used the 1/2 cup of Erythritol in addition to 1 Splenda Quick-Pack (=1 tsp.=1cup) and 1/3 cup each Vanilla and Chocolate DaVinci syrups? Your cake looks great BTW! I have made the original before but I'd like to try your version with Kevin's flour blend and the syrups.
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Old 02-20-2008, 04:27 PM   #108
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Yes...that it...all of that together..Good luck and it does get moister if you cover it and let it sit overnight.

HUGS
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Old 02-20-2008, 05:09 PM   #109
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Christina, your cake looks beautiful!!!

Can't wait to try this one!

Take Care,
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Old 02-21-2008, 05:22 AM   #110
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I love it when I have all the ingredients to make something that looks this delicious!!!
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Old 02-23-2008, 09:06 AM   #111
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Tip

[COLOR="DarkGreen"]My mom taught us girls to coat our chocolate cake pans with the cocoa powder after lightly oiling the sides- it doesn't leave the white flour on the cake.
HTH's[/COLOR]
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Old 02-23-2008, 10:04 AM   #112
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[COLOR="DarkGreen"]My mom taught us girls to coat our chocolate cake pans with the cocoa powder after lightly oiling the sides- it doesn't leave the white flour on the cake.
HTH's[/COLOR]
Good tip!!!
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Old 02-23-2008, 10:11 AM   #113
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Here's mine ,before the chocolate frosting, baked in a rose -shaped bundt pan.
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File Type: jpg cake.jpg (47.1 KB, 68 views)
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Old 02-23-2008, 10:47 AM   #114
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That's just gorgeous!!
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Old 02-23-2008, 02:55 PM   #115
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Sun - What are you using for chocolate frosting? Very pretty cake, wish I had a rose bundt pan!
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Old 02-23-2008, 03:28 PM   #116
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Sun - What are you using for chocolate frosting? Very pretty cake, wish I had a rose bundt pan!
People always love the look when baked in this pan.

For the chocolate glaze, I use the Lindt dark chocolate bar and heavy cream. When it is for high carbers, I tend to add a touch of Erythritol to the glaze because they tend to like it sweeter. I just melt the chocolate and add the cream to get the consistency I want and then pour the glaze over the top. I tried a buttercream frosting, but that kind of takes away from the beauty of the cake "rose petals" by covering it up. I have sprinkled some real rose petals on the top for a dramatic effect and I serve with some whipped cream on the side.
This is my favorite low carb cake.
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Old 02-24-2008, 08:04 AM   #117
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Christina, one last question. Which of Kevin's blends did you use, the C-Q or Carbalose? I'm going to make your version later today. Thanks.
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Old 02-24-2008, 08:29 AM   #118
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Carblose...since there is baking powder in the recipe itself..I think either one will work thou..Let me know how it turns out.

HUGS
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Old 02-24-2008, 05:31 PM   #119
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I made the cake and it looks beautiful. I made Sun's chocolate glaze with lindt chocolate, white diabetisweet and cream. I haven't cut the cake yet but it looks great! I'll report back on the taste later.
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Old 02-24-2008, 05:33 PM   #120
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GREAT~~ Overnight is better for this cake also...I want to try it next with that glaze you made..take a pic if you get the chance please!!

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