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Old 08-22-2010, 03:27 PM   #181
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Old 08-25-2010, 08:19 PM   #182
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Made this today....it SMELLS WONDERFUL~
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Old 08-26-2010, 03:58 AM   #183
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This cake is AWESOME!!! It tastes just like regular cake to me, dh loved it too. It wasn't dry or anything, the only changes I made were I added about a teaspoon of stevia concentrate, cuz I wanted it SWEETER...and I didn't have vanilla davinci's, I used almond Roca flavored syrup. Delish... Also, I added about 1/4 c. more mayo. When I was processing it I really made sure that the almond flour was really ground. I started with whole almonds, skin on, and whirled and whirled away, just to make sure it wasn't grainy. My husband says that it was slightly grainy, but I could not tell... it really is a keeper recipe... Thanks!!!
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Old 08-26-2010, 05:24 AM   #184
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Six years after I first tried it, this recipe is still my go-to dessert. I make half of the recipe into 48 mini-cupcakes, which you can see in my avatar. I now inject a peanut butter filling into them and we think they taste like Funny Bones. I keep bags of the dry mix in the freezer, so it's like putting together a cake mix. Awesome, awesome recipe!!!
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Old 08-26-2010, 10:41 AM   #185
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Old 08-26-2010, 11:18 AM   #186
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I wonder how this cake would taste with peanut flour in it? Kind of like a chocolate/ peanut butter flavor? I need to try the original recipe first though...lol.
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Old 08-26-2010, 02:32 PM   #187
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Quote:
Originally Posted by Cap57 View Post
Six years after I first tried it, this recipe is still my go-to dessert. I make half of the recipe into 48 mini-cupcakes, which you can see in my avatar. I now inject a peanut butter filling into them and we think they taste like Funny Bones. I keep bags of the dry mix in the freezer, so it's like putting together a cake mix. Awesome, awesome recipe!!!
That is a fantastic idea to keep the dry mix in bags in the freezer!! And about injecting them with peanut butter..........all I can say is WOW!! Even the chocolate frosting would be a nice filling too...oh yummy, great idea!

I've never used peanut flour before, but I think it would be a really great taste since peanut butter/chocolate are made for each other!!

I wish I would have found this recipe sooner....

Last edited by fourstubbs; 08-26-2010 at 02:37 PM..
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Old 08-26-2010, 02:34 PM   #188
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double post, sorry

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Old 08-27-2010, 06:26 AM   #189
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Originally Posted by fourstubbs View Post
That is a fantastic idea to keep the dry mix in bags in the freezer!! And about injecting them with peanut butter..........all I can say is WOW!! Even the chocolate frosting would be a nice filling too...oh yummy, great idea!

I've never used peanut flour before, but I think it would be a really great taste since peanut butter/chocolate are made for each other!!

I wish I would have found this recipe sooner....
I make baggies of dry mix for lots of other LC recipes too, like The Chicken Lady's carrot cake muffins and almond flour fudge cake, and the chocolate lava cake. It really doesn't take much more time to make a few extra bags up once you have all the ingredients out.

I just got a Netrition order with peanut flour in it. I have never used it either, but other folks sure seem to like it. My PB filling has PB, butter, powdered E, a little Davinci syrup, and some additional sweetener of choice. I use the widest decorator tip I can find and inject it into the top of the cupcake. The hole gets covered up with the frosting anyway.
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Old 06-18-2011, 06:57 PM   #190
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Old 06-18-2011, 07:39 PM   #191
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This is my go Birthday cake that I love. And it freezes very well. I've used it for years. I like the idea of packaging it up.
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Old 06-18-2011, 10:37 PM   #192
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Rosethorns: this is a great cake. I want to make it and top it with Char's german chocolate frosting. talk about MMM...
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Old 08-04-2011, 08:55 PM   #193
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This cake is absolutely, hands-down amazing.

I made it according to the original recipe, being careful not to overbake, it is by far the moistest, most delicious chocolate cake I have had in my life, Full Carb or LC!

After the cake was done, I melted a Milk Chocolate 50/50 bar and mixed it with 1/2c. of warm heavy cream to add to the cooled cake.

Delicious! Thanks ladies!
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Old 08-05-2011, 12:58 AM   #194
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This is my fav cake too. It freezes well also!
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Old 03-28-2012, 08:24 AM   #195
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Bumping for Easter.
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Old 03-28-2012, 10:11 AM   #196
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Did anybody ever come up with a good sub for the Vital Wheat Gluten other than quinoa flour?
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Old 03-28-2012, 10:45 AM   #197
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Soy, spelt, oat, rice, protein powder, flax, pork rinds, sourghum, coconut flour, guar or xanthan gum. These are all good subs, but I have no idea how much you would use to replace the VWG. You could use a mixture of flours. I just thought I would throw these subs out there for you. I guess you would have to experiment. Maybe some of the more experienced cooks could say how much to use.

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Old 03-28-2012, 11:12 AM   #198
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I will definitely be adding glucomannan and I might just try using Jennifer Eloff's Gluten-Free Bake mix for the VWG.
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Old 03-28-2012, 11:44 AM   #199
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This looks great. Are you using granular or powdered Erythritol in this? I only have the powdered, would that work?
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Old 03-28-2012, 11:47 AM   #200
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Pam, let me know if you find a GF sub for the VWG. I would love to make this cake but as a Celiac, VWG is out for me! I am NOT an experienced cook though, so I will have to wait for someone to try it and let me know. I do have Jen's mix, I could use that and see. Are you subbing it for the VWG or combining the total and using it for the almond flour and VWG?
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Old 03-28-2012, 12:59 PM   #201
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Quote:
Originally Posted by zipp2play View Post
Pam, let me know if you find a GF sub for the VWG. I would love to make this cake but as a Celiac, VWG is out for me! I am NOT an experienced cook though, so I will have to wait for someone to try it and let me know. I do have Jen's mix, I could use that and see. Are you subbing it for the VWG or combining the total and using it for the almond flour and VWG?
I want to know too. I made this cake years ago and loved it. It was my go-to cake recipe. But now I can't eat gluten. I am not good with experimenting- I always make flops. But I have used Jen'sGF mix and really like it. But I don't know how much I would or should sub.
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Old 03-28-2012, 01:21 PM   #202
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Sounds good. I discovered by accident last Christmas that adding Mayo makes super moist cakes so I'm looking forward to trying this.
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Old 03-28-2012, 01:28 PM   #203
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Originally Posted by zipp2play View Post
Pam, let me know if you find a GF sub for the VWG. I would love to make this cake but as a Celiac, VWG is out for me! I am NOT an experienced cook though, so I will have to wait for someone to try it and let me know. I do have Jen's mix, I could use that and see. Are you subbing it for the VWG or combining the total and using it for the almond flour and VWG?

I was thinking of subbing it just for the VWG and leaving the almond flour as is. I've used Jen's mix in some other recipes of her's and she usually has it plus some other type of flour, usually almond.
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Old 03-28-2012, 02:31 PM   #204
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I need to work this cake out also. No gluten for me either.

I use to love this cake.
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Old 03-28-2012, 07:52 PM   #205
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Does anyone think I can just use the kitchenaid mixer for this? i only have a magic bullt right now so nothing big enough for this!
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Old 03-28-2012, 08:43 PM   #206
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Yes you can use a kitchenaid that's what I use.
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Old 03-29-2012, 07:20 AM   #207
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So sub 1 cup Jen's baking mix for the VWG?
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Old 03-29-2012, 07:20 AM   #208
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I'll have to dig out the kitchenaid as I don't have a food processor.
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Old 03-29-2012, 07:52 AM   #209
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So sub 1 cup Jen's baking mix for the VWG?
That's what I'm thinking. I know if you're subbing her bake mix for flour you use a little different ratio but not sure if that applies to VWG. I'm also going to add 1 tsp glucomannan.

I picked up a gluten-free cookbook at Goodwill yesterday and there were I couple of things I that I read last night while thumbing though it. One tip was that gluten-free baked items should be put into a cold oven, not a preheated one, not sure why I need to read more.

The other was to spoon the bake mix into the the measuring cup not packing it down and to level the top off with a knife. The author mentioned that just scooping it out and pressing it to the side of the bag or container to level it usually results in getting too much mix and can change the texture and taste of the item, I'm bad about doing this myself.
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Old 03-29-2012, 08:44 AM   #210
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Quote:
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Yes you can use a kitchenaid that's what I use.
Thanks!!! I cannot wait to make this - having a BDay party for my husband and I know I will want something sweet while everyone eats ice cream cake!
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