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Old 05-09-2011, 05:45 PM   #271
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Old 05-09-2011, 05:49 PM   #272
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lol adekins i think your microwave is BROKE!lol your always messing up on the time lol its all good though lol
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Old 05-09-2011, 07:08 PM   #273
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Chelsie: The timing is really important..One minute and 15 seconds is the standard for
one recipe..or maybe a few more seconds. Since, I divide this, I micro it barely a minute.
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Old 05-11-2011, 12:20 PM   #274
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This is amazing! DH and I had this last night and it's a keeper for sure. I didn't micro it long enough so will change this tonight but it makes a nice big portion and is so wonderful I cannot believe it.

Thanks for the great recipe!

Meg
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Old 06-28-2011, 11:01 AM   #275
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Time for a bump. Making a mug cake today!
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Old 12-28-2011, 09:55 AM   #276
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bumping for the New Year..
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Old 12-30-2011, 07:55 AM   #277
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bumping for the New Year..
Thanks for doing that. Somehow in all the time I've spent here I managed to miss this thread. I'm really excited about it because I'm a chocoholic -- and I don't want to have to reform!

I've been off the low-carb wagon because my husband was ill and for the last 14 months of his life he needed a high-calorie, high-carb diet to keep his weight up. I ate the same thing I fixed for him, and gained a ton of weight. Now that I'm cooking just for myself I have to take it off again -- for the third time. I've been back on induction for a couple of weeks, and I just added five carbs a day to my allowance. This looks like a perfect way to feed my habit!
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Old 12-30-2011, 10:40 AM   #278
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Nadine I am so sorry for your loss. Your strength that comes through in your writing amazes me. May God bless you and comfort you always and here comes a prayer for you that you will lose the weight this next year 2012and that you will even enjoy the journey in getting there.

I do remember this chocolate cake. I liked putting a frosting on it. Very good; just one of Carolyn's brilliant recipes!
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Old 12-30-2011, 01:39 PM   #279
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Nadine I am so sorry for your loss. Your strength that comes through in your writing amazes me. May God bless you and comfort you always and here comes a prayer for you that you will lose the weight this next year 2012and that you will even enjoy the journey in getting there.

I do remember this chocolate cake. I liked putting a frosting on it. Very good; just one of Carolyn's brilliant recipes!
Thank you for your thoughts and prayers, Jen. It's not really strength that comes through, though -- it's just the passage of time (almost three months) and the realization that nothing I can do will bring Van back. So every day I thank God for the 46 wonderful years I had with him and then go on to do the things I know he'd have wanted me to do. One of those -- probably the most important -- is to go back on low-carb and take good care of myself.

I didn't get the chance to make the chocolate cake today. But I plan to tomorrow. I have a copy of the recipe for your Better Than Betty Crocker Frosting, and I'm going to try making half a recipe of that, using vanilla sugar-free syrup, to use on it.
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Old 12-30-2011, 04:03 PM   #280
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Nadine...You are right to focus on the blessings of those 46 wonderful years..I'm sure you were a loving and caring wife to your sweet hubby.

Anxious to see how you like the cake. Honestly, I divide it into 2 custard cups so I can enjoy it twice. Refrigerate the uneaten one with some wrap on it.

Oh...I love Jen's Better than Betty frosting...........
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Old 12-30-2011, 07:33 PM   #281
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Nadine...You are right to focus on the blessings of those 46 wonderful years..I'm sure you were a loving and caring wife to your sweet hubby.

Anxious to see how you like the cake. Honestly, I divide it into 2 custard cups so I can enjoy it twice. Refrigerate the uneaten one with some wrap on it.

Oh...I love Jen's Better than Betty frosting...........
Thanks, Carolyn. Yes, I try to focus on the fact that I'm a very lucky woman to have had 46 years with a man like him. If I was a loving and caring wife it's because he was the kind of man I couldn't have been anything else to.

That's what I'm planning to do, too, with the cake -- divide it into two custard cups. But on second thought I'm figuring I might use orange or strawberry syrup in the Better Than Betty Crocker Frosting. Or possibly Peppermint Paddy. I guess it just depends on how I feel when I make it. But I'll definitely come back and let you know how it turned out for me.
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Old 12-31-2011, 01:49 AM   #282
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Nadine,

I am in awe of you!!!! You are a wonderful person!!! You deserve happiness and joy, as well as every possible good thing to happen to you!

You are who I wish to be someday!!!
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Old 12-31-2011, 08:28 PM   #283
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Nadine,

I am in awe of you!!!! You are a wonderful person!!! You deserve happiness and joy, as well as every possible good thing to happen to you!

You are who I wish to be someday!!!
Thank you so much, Littlesky. I don't really deserve that kind of adulation, but it does make me feel good!

On to my review of the cake. OMG! It was wonderful! Everything everone said it was only even better!

I made it with Hershey's Special Dark Cocoa because that's what I had. I decided to sort of stick with the basic recipe the first time I made it, so I used 5 packets of Splenda as the sweetener and 2 Tbsp. of sour cream because I had some I had to use up. And I chopped up two squares of Russell Stover sugar free chocolate to mix into it.

I divided the batter into two 4-oz. ramekins sprayed lightly with butter-flavored spray. I nuked the first one for 30 seconds then sprinkled half of the chocolate over the top and nuked it for another 30 seconds. I guess my microwave must be a bit stronger than the average because the cake was almost done after the first 30 seconds, and during the second 30 seconds the chocolate chunks just sort of melted on the top. Which was fine because they made kind of a frosting.

For the second cake I dropped the chocolate chunks on top before nuking it for a full minute. Most of the chunks ended up on the bottom -- but when the cake was upended on a plate it formed a nice topping.

I'd figured on eating one of the cakes today and one tomorrow, but I ended up gobbling both of them down as soon as they cooled enough to eat. They were tender and delicious and satisfied my chocolate cravings beautifully. This recipe is definitely a keeper. Both easy and delicious. What more could anyone ask?

I'm giving it two thumbs up, but if I had more than two thumbs I'd use them! I can't wait to try some other ideas. Jen's Better that Betty frosting, of course. And maybe adding a little peppermint or orange extract. And I'm sure I can come up with other variations. Not that they aren't fantastic just "as is."
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Old 01-01-2012, 09:53 AM   #284
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Marking my spot - re-doing induction for a while but I want to try this. YUM!
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Old 01-01-2012, 10:50 AM   #285
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I made this by Carolyn's original post recipe (added 1 tsp. oat fiber) and it was VERY good! Thanks for the recipe!
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Old 01-02-2012, 08:55 PM   #286
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Well, I finally made this tonight as a quick dessert but was disappointed in it. Don't know what I did wrong but it was too bitter for me. I made it just like the original recipe with 11 drops of Sweetzfree.
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Old 01-03-2012, 05:20 AM   #287
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Chocolate needs to have some other sweetener added rather than just splenda or it will be bitter. A mix of sweeteners works much better.
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Old 01-03-2012, 01:24 PM   #288
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Oh My!! I just made this today- I did the mayo version- only with regular
mayo instead of the light variety, and decreased the baking powder to 1/2
teaspoon. I used 2 Tbsp. erythritol and a couple drops of liquid Splenda as my
sweeteners. I'm thinking I could mix up a carton of eggbeaters with some mayo,
liquid Splenda and vanilla- then mix up some cocoa, erythritol, baking powder
and a sprinkle of salt, and have instant cake mix. 1/3 cup of the egg mixture
and 1/4 cup of dry ingredients should do it... It's OK the way it is now, but I'll be
back in school starting on the 9th. When I'm in school, I'll do just about anything
to save time in the AM. I don't know how I feel about chocolate cake for breakfast,
but really, if you look at the recipe, it's still an egg (mostly).
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Old 01-03-2012, 01:34 PM   #289
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This is so good with a cup of coffee for breakfast..Great idea to have everything ready.
If you put the whole thing together in a blender (except for the bpowder), you could
keep the whole recipe in the fridge..Blend in the a.m. and pour into Pammed bowl, add the 1/2 tsp. of baking powder, stir well and there you are. Keep the rest for daily use.
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Old 01-03-2012, 03:54 PM   #290
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Linda, if you use the Splenda packets as Carolyn suggested - that will be a good sweetness level, I think.
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Old 10-27-2012, 12:35 PM   #291
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bumping
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Old 11-24-2012, 06:41 AM   #292
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I need to bump.
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Old 12-26-2012, 01:06 PM   #293
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Forgot baking powder and it was like custard!

Hi Carolyn! I made this today and forgot the baking powder!!!! Oh me oh my, without it, I got a YUMMY custardy mousse-y delectable dessert! I would try it today with baking powder, but, um, think I'm bumping up against my carb limit for now, haha! I am diabetic and every time I take carbs, I have to take insulin. I plan to try it tomorrow with baking powder and see what differences I can spot. I liked it just fine without baking powder. MMMMM!!!!
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Old 12-26-2012, 05:27 PM   #294
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Thanks for the new way of making this.
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Old 12-27-2012, 08:03 PM   #295
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will have to give this a try....sounds so good. Thanks everyone
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