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Old 11-06-2008, 10:58 AM   #151
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Originally Posted by ljguitar View Post
[COLOR=darkslategray]Hi KOO...[/COLOR]
[COLOR=darkslategray]Erythritol is granular (or powdered) like cane sugar.[/COLOR]
Thank you!
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Old 11-06-2008, 09:23 PM   #152
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You can buy a small box of vwg at walmarts.
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Old 11-09-2008, 10:17 AM   #153
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You can buy a small box of vwg at walmarts.
Where would it be located?
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Old 11-09-2008, 10:28 AM   #154
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Its with the flours...usual by the whole wheat ones in the box....Eating the cake right now...

HUGS!
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Old 11-09-2008, 12:11 PM   #155
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Its with the flours...usual by the whole wheat ones in the box....Eating the cake right now...

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Thanks!
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Old 03-31-2009, 04:18 PM   #156
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My birthday is this weekend and I would LOVE to make this cake for a birthday treat, but I don't have erithritol or liquid Splenda, and ordering them now online would take too long for delivery. What I do have is powdered stevia, liquid stevia, Nuva, Truvia, granular Splenda, and Xylitol. Could I use some combination of these sweeteners instead?? And if so, in what amounts? Thanks for your help!

ingredients from original recipe:

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
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Old 04-02-2009, 04:05 AM   #157
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I believe the liquid splenda in this case was Trish's, which was 1 t = 1 cup of sweetener. Therefore, you have slightly lesss than 2 cups of sweetening here, because the erythritol is 70% as sweet as sugar. I don't know the equivalents with the sweeteners you have, since I don't use half of them. Is the Truvia made of Stevia and erythritol? As long as you get some erythritol (sugar alcohol) in there to equal the chemistry of the original recipe, and add in enough other sweeteners to get slightly less than 2 cups worth, I think you will be ok.
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Old 04-02-2009, 02:43 PM   #158
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Thanks so much for the help! I do now have granular erithritol, but still no liquid splenda, but I'm guessing that it'll be okay if I use 1/2 cup erithritol and 1 1/2 cups Splenda granular.

Two other ingredient questions in case anyone's still listening!:

1) My vital wheat gluten is a bit old, like maybe a couple of years (!!). It has been refrigerated, though, so do you think it will still be good, or should I just go get some new stuff and stop being such a cheapskate?

2) Low carbers always suggest Davinci's syrup specifically, but the only kind I can get in local stores is Torani's. Will Torani's sugarfree vanilla syrup be any different in your opinion?

Thanks again! Can't wait for birthday cake. My husband loves that there's mayo in there. We both love it when sweets have unexpected ingredients like mayo, TVP, zucchini, beans, etc.
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Old 04-02-2009, 02:49 PM   #159
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Old 04-02-2009, 02:57 PM   #160
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YES do..I make this about 1 time a month now...the only changes I do is use Kevin's LC baking mix for the VWG and the Almond flour..I also add 1/4 cup of Sour cream to mine too..

YUMMY!!
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Old 04-02-2009, 03:39 PM   #161
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I think your vital wheat gluten should be fine. Mine is older than that and still kicking. Torani's syrup should also be fine. The only complaint I've ever heard is that sometimes the flavor is not as strong as Davincis. But it should be close enough to work in your recipe.
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Old 04-03-2009, 03:58 PM   #162
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Thanks again, Soobee! Glad to hear I can keep being a cheapskate.

Does anyone have recommendations for a frosting/glaze for this scrumptious cake? I'm thinking just chocolate mixed with cream and splenda, but if anyone has another bright idea (raspberry glaze of some kind? or...?) I am all ears.
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Old 04-04-2009, 04:52 AM   #163
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Quote:
Originally Posted by mindysf View Post
Does anyone have recommendations for a frosting/glaze for this scrumptious cake? I'm thinking just chocolate mixed with cream and splenda, but if anyone has another bright idea (raspberry glaze of some kind? or...?) I am all ears.
This is the frosting recipe I use. It freezes well too.http://www.lowcarbfriends.com/bbs/lo...sting-you.html
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Old 04-05-2009, 10:44 PM   #164
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Okay, I made this but I had to tweak it just a bit. I have no idea if it will come out okay, but it looks beautiful, smells beautiful and the batter tasted reeeellly good.
I substituted some wheat protein isolate for the vital wheat gluten. and I addes 1/4 cup of reistant wheat starch 75. I didn't have much VWG so I took the plunge and used the wheat protein. 2T has 0 net carbs, the VWG has 4 teaspoons, 2 net carbs. So if my cake turns out, it shouldn't make tooo much of a difference. It is in the oven and looks and smells like real cake. THANKS!!!
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Old 04-06-2009, 11:51 PM   #165
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Ooh, thanks for that frosting recipe, Cathy. We ended up (and by "we" I mean my husband) making a raspberry sauce that was SO GOOD. He just basically pushed raspberries through a sieve and added Splenda. Everyone loved the cake and sauce, and it made a nice day-after-birthday lunch too, ahem. I will definitely make this cake again.
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Old 04-08-2009, 08:04 PM   #166
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This is what I did with my piece of cake today, I put it in a bowl, and I put in about a 1/4 c of cream...I heated it up in the microwave and it was so fantastic!! It tasted like a crockpot favorite of mine called "triple chocolate mess". It was so yummy, I am loving this recipe.
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Old 04-09-2009, 11:11 AM   #167
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This cake is good, but does a have a tad off taste imo. If you want no off taste at all, add 1 sf small pk of chocolate instanst pudding and bump up the liquid by 1/3-1/2 cup water.

Debbie

Last edited by Tater Head; 04-09-2009 at 11:12 AM..
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Old 04-09-2009, 12:03 PM   #168
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Mindy,
I see you are in Oregon. If you have a Cash and Carry store in your area you'll find both Torani and DaVinci syrups. The large size bottles for $3.88.
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Old 04-09-2009, 01:18 PM   #169
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Originally Posted by Tater Head View Post
This cake is good, but does a have a tad off taste imo. If you want no off taste at all, add 1 sf small pk of chocolate instanst pudding and bump up the liquid by 1/3-1/2 cup water.

Debbie

Some people can taste it but some people like me dont...lol I fix this about 1 time a month and eat on it for a week!! In addition, I also add 5 TBS of Sour Cream to mine and it may mask the taste...

I am going to make a trifle out of this with a chocolate pudding recipe out of Jennifer Eloff book and HWC on the top as part of my Easter LC desserts... I might just slice some fresh strawberry into the layers too...

I will take a pic and post if it turns out good..

Happy Easter all!
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Old 04-09-2009, 02:24 PM   #170
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Quote:
Originally Posted by alex57 View Post
Mindy,
I see you are in Oregon. If you have a Cash and Carry store in your area you'll find both Torani and DaVinci syrups. The large size bottles for $3.88.
Thanks! I'm in Portland. I'll give it a try. Are you an Oregonian too?
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Old 04-09-2009, 06:45 PM   #171
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I made this cake today and it was very good. I ate it without frosting it. . .I don't think it needs anything, except for a nice glaze. I may powder some eyrithritol and mix it with a little sf DaVinci and add some cocoa powder to see how that turns out.
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Old 07-04-2009, 01:04 PM   #172
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Bumping for my grandson's bday cake?
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Old 10-04-2009, 11:23 AM   #173
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Bumping for the new ones..
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Old 10-04-2009, 01:11 PM   #174
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Yum!! Thanks for bumping this up, I am going to make it this week.
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Old 10-04-2009, 02:27 PM   #175
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I just made this in a 13x9 pan, poked some holes and drizzled whc and co milk for tres leches type cake. I thought I had some Creme Media but didn't have any, so it's a dos leches cake. I've got it setting right now, then I'll put it in the fridge to chill. Hopefull it will work, then I'll have a piece and post how it turned out. I'll take a picture of it too.
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Old 03-29-2010, 01:06 AM   #176
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I just found this thread looking for something else. I am going to make this on Tuesday and let it sit for a day and have for my birthday. It sounds divine and all the reviews are so great. I have all the ingredients for the original version.
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Old 03-29-2010, 04:35 AM   #177
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TY for the bump...
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Old 03-29-2010, 07:33 AM   #178
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Thanks, indeed, for bumping this! Thinking of halving the recipe, and using it as the cake base for an ice cream cake for my birthday next week! Yummy!!!
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Old 03-29-2010, 07:42 AM   #179
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I dont think you will be disappointed in this...

I LOVE this cake!

I have a version of this on this post also...

I just might have to make this again along with another cake for Easter...
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Old 03-31-2010, 07:46 PM   #180
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bumping for Easter
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