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Old 02-24-2008, 09:44 PM   #121
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All I can say is yum! I had to have a small piece tonight but I will wrap it and try it again tomorrow - although I don't think it can get much better!

Thanks again for sharing your version Christina. And, Sun, the glaze is perfect! This is my favorite low carb cake (for now anyway).
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Old 02-24-2008, 10:18 PM   #122
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[COLOR=red]I made a half recipe of this the other day. I used the recipe that Christina used (carbalose cake & cookie flour mix). I baked it in a loaf pan. I thought it was never gonna get done, then I thought I had baked it too long when I first had a slice after it cooled a bit. But then I put the rest in a zip lock baggie, and left it slightly open. It was much better the next day. [/COLOR]
[COLOR=#ff0000]I've been eating it with whipped cream, and then drizzled with homemade SF cocoa syrup. MMMMMmmmm very good. I'm eating very small slices at a time. But then sometimes I have 2 in a day. I wouldn't do that if I had a larger slice.[/COLOR]
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Old 02-25-2008, 08:47 AM   #123
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I made this cake the other day and it was pretty good (but a little dry, it needs a glaze or some whipped cream). It was good enough that my wife had a piece and said it was the first lo-carb recipe where she didn't taste the splenda. It must be the erythritol which evens the sweetness out.

Then my wife thought it would make a great trifle, so I will be making some sugar free pudding with Calorie Countdown milk and making the trifle with the cake, pudding and whipped cream. Sounds good, but I'll have to watch the carb count.
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Old 04-12-2008, 08:06 PM   #124
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I made this cake again today and grabbed the wrong flour. I used WPI instead of VWG. I used 1/4 cup E, 4 tsp sweetone bulk, 2 Tbsp of brown diabetisweet and 1 splenda quik pk. I used Davinci German chocolate syrup instead of the vanilla. Bake it for 45 minutes at 325 in a 13x9 sheet cake pan. I used the table cream fudge recipe for the frosting. This cake is so good without anything, very moist and cake like in texture.

I think I will stick with the WPI from now on instead of VWG, no funny aftertaste at all. And 45 minutes bake time was perfect on the time, last time I cooked it for 50 and that 5 minutes longer made it too dry.

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Last edited by Tater Head; 04-12-2008 at 08:08 PM..
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Old 04-12-2008, 08:08 PM   #125
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Really!? Because I made this 2 times so far this year and I didn't really care for it. I don't think the baking time applies to everyone. I followed the instructions, but took it out 5 minutes early and it was still a little dry.

I didn't think it was all that great.
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Old 04-13-2008, 08:41 AM   #126
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For frosting, Sweet'n'Low makes a great one. It has 5 net carbs per 4 tablespoons and I figure a normal size serving would be closer to 1-1/2 tablespoons. Anyway, it comes in a box and is called Chocolate (or vanilla) Whipped Frosting and fudge topping mix. I find it in the "diet" section of the grocery store. You just add water and beat it. It says it frosts 3-8" layers. I use about 1/3 of a box per cake. It's indistinguishable from old fashioned homemade frosting.
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Old 04-13-2008, 10:42 AM   #127
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Quote:
Originally Posted by Determinedtolose View Post
Really!? Because I made this 2 times so far this year and I didn't really care for it. I don't think the baking time applies to everyone. I followed the instructions, but took it out 5 minutes early and it was still a little dry.

I didn't think it was all that great.
I'm sorry I posted this. I didn't want to come across like I was putting this recipe down. That's wasn't my intention. I should have stated my post differently and said that mine came out dry, does anyone know why?

The taste overall was not bad, but I did overbaked it.
It was my fault that it didn't turn out correctly, not the recipe.
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Old 04-13-2008, 10:54 AM   #128
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Quote:
Originally Posted by Grace View Post
For frosting, Sweet'n'Low makes a great one. It has 5 net carbs per 4 tablespoons and I figure a normal size serving would be closer to 1-1/2 tablespoons. Anyway, it comes in a box and is called Chocolate (or vanilla) Whipped Frosting and fudge topping mix. I find it in the "diet" section of the grocery store. You just add water and beat it. It says it frosts 3-8" layers. I use about 1/3 of a box per cake. It's indistinguishable from old fashioned homemade frosting.
Thank you Grace, I didn't know about this frosting
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Old 04-13-2008, 12:42 PM   #129
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I made this again today for the 3rd time and its perfect again! Thanks again for keeping this tread alive!! Oh and Diana..I bake mine only about 35 to 40 min...by the time it cools down it just right.

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Old 04-13-2008, 12:44 PM   #130
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I tweaked this a bit when I make it....adding the sour cream helps keep it moist.

Chocolate Mayonnaise Pound Cake YUMMY! Tweaked by Patti

2 1/2 cups almond flour 30
½ cup Carbquick 6
2/3 cup unsweetened cocoa 11
1-1/4 tsp baking soda 0
1 tsp baking powder 1
4 eggs (I used 3 jumbo and also one jumbo yolk) 2.4
1/2 cup Erythritol 0
1-1/2 teaspoons liquid Splenda (maybe a couple drops more…taste it) 0
1 tsp vanilla .5
1 cup mayonnaise 6
4 T sour cream 2
2/3 cup vanilla DaVinchi syrup 0
2/3 cup cream 4.3


Put eggs, egg yolk, cream, vanilla, sf vanilla syrup, sour cream, mayo and liquid splenda into a bowl and blend.
Add in dry ingredients and blend.
Taste for sweetness - add more liquid splenda if needed.

Pour batter into a greased and floured (I simply sprayed with Pam) bunt pan (I used an oblong pan not quite a 9 x13) and bake.

Bake as 325° for 45 minutes or until cake tester inserted in center comes out clean

Thanks for a great recipe guys!
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Old 04-13-2008, 12:48 PM   #131
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I will do that next time! Thanks!
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Old 04-13-2008, 01:15 PM   #132
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I'll give this another try now with the addition of teh sour cream.

Thanks!!
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Old 04-13-2008, 08:50 PM   #133
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Which lindt bar is everyone using and doesnt lindt have sugar in it?
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Old 09-19-2008, 05:15 PM   #134
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I made this again for a potluck. I baked it in my rose bundt pan and glazed it. Soooo pretty! I didn't have vanilla Davinci, so used chocolate. Everyone really loved it.

This is my problem-- the longer I low carb, the more I react to gluten when it is in something I eat. I would like to make this cake gluten-free. I was wondering if anyone ha tried it with coconut flour. I know products with coconut flour tend to be drier and many recipes with the flour increase the eggs. Anyone try it or have ideas on how to do it to make this cake taste as close to possible as the original recipe?

The ingredients are expensive to make this, so I don't want to experiment without some sage advice from the cooking gurus.

Also, has anyone tried it with oat flour?

I really want to make this for my birthday
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Old 09-24-2008, 10:36 PM   #135
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this sounds good and so yummy. sue
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Old 09-24-2008, 11:01 PM   #136
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taterhead,

You listed WPI -- what is that?
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Old 09-25-2008, 06:06 PM   #137
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Quote:
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taterhead,

You listed WPI -- what is that?
Wheat Protein Isolate == In this case to sub for Vital Wheat Gluten, it would be Wheat Protein Isolate 8000.
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Old 09-25-2008, 07:19 PM   #138
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well I guess no one had any help to offer me. Bummer
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Old 09-25-2008, 08:53 PM   #139
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Sorry Sungoddess, I have no idea. And maybe no one else does either.
Wish I could help.
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Old 09-25-2008, 08:54 PM   #140
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Sorry Sungoddess, I have no idea. And maybe no one else does either.
Wish I could help.
Thanks anyway!! I guess I will just have to try it and see some time.
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Old 09-26-2008, 12:48 AM   #141
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got to peint out the recipe so i can find everything at the store. sue
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Old 11-04-2008, 09:18 AM   #142
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Excellent!

Quote:
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.
I made this on Saturday and it turned out beautifully. It tasted wonderful as well. DH has been enjoying this treat all week! I followed the recipe, however, used light canola mayo, Hershey's dark cocoa, & forgot the baking powder.
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Old 11-04-2008, 09:58 AM   #143
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oh my i must try this!
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Old 11-04-2008, 10:33 AM   #144
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Bumping again..this is my ALL time favorite cake and you all have got me to craving it!! I am going to go make this now...

HUGS!
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Old 11-04-2008, 11:53 AM   #145
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so is there something that can be subbed for the vital wheat gluten? Can i just add more almond flour? i don't have VPI either. I don't want to go out and buy things i won't use again?
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Old 11-05-2008, 07:38 PM   #146
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WOW.... this has to be the best low carb dessert I've ever made. I can't believe it is low carb! Thank you so much for the recipe!
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Old 11-05-2008, 08:48 PM   #147
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A keeper!
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Old 11-05-2008, 09:23 PM   #148
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Quote:
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.
I want to try this but don't have a couple of the ingredients. Can anyone tell me....is the Erythritol a liquid or a powder (so I know what I am looking for)?
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Old 11-06-2008, 07:59 AM   #149
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Quote:
Originally Posted by KOO View Post
I want to try this but don't have a couple of the ingredients. Can anyone tell me....is the Erythritol a liquid or a powder (so I know what I am looking for)?
[COLOR="DarkSlateGray"]Hi KOO...
Erythritol is granular (or powdered) like cane sugar.
[/COLOR]
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Old 11-06-2008, 11:25 AM   #150
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Originally Posted by chantyl03 View Post
so is there something that can be subbed for the vital wheat gluten? Can i just add more almond flour? i don't have VPI either. I don't want to go out and buy things i won't use again?
I would like to know too. I have never made this because my body doesnt tolerate the bake mixes or VWG. I pretty much only use almond flour these days.
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