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Old 03-20-2007, 07:21 PM   #91
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I have some egg white protein powder....hmmmm?
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Old 03-20-2007, 07:53 PM   #92
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I was just wondering if I could mix the ingedients ahead of time. I'm going to someones house tomorrow and their having pie for dessert, I'd like to make this cake once dessert rolls around so I to can have a treat. Would using oil instead of butter work better in this situation?
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Old 03-20-2007, 08:42 PM   #93
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You could mix it up, but you would have to leave out the baking powder until the last minute..And, you would have to refrigerate the uncooked cake because of the egg..

Why don't you do this:

In fact, you can make the whole cake, microwave it, then take it..and reheat it up for about 5-10 seconds in the microwave there..
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Old 03-21-2007, 12:48 PM   #94
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Quote:
Originally Posted by CarolynF View Post
You could mix it up, but you would have to leave out the baking powder until the last minute..And, you would have to refrigerate the uncooked cake because of the egg..

Why don't you do this:

In fact, you can make the whole cake, microwave it, then take it..and reheat it up for about 5-10 seconds in the microwave there..
Ok I'm going to make it ahead of time. Thanks for the suggestion, I'll let you know how it turns out.
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Old 03-22-2007, 09:14 PM   #95
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maybe this should be a new thread, but can anyone tell me how to convert microwave time to oven time and temp? Mine died and since I've downsized with a really small kitchen, hate to give up the space to a new one. I really want to try this.
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Old 03-23-2007, 06:22 AM   #96
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I made this cake again last night, double batch, and cooked it in a large round bowl, cake shaped, and flipped it out onto a plate when it was done. I made some cream cheese frosting (2oz cream cheese softened, 4 packets splenda, 1tbsp heavy cream, and 1tsp vanilla) and yuuuuummy. I made it like that so I could actually eat it like a cake, you know, 1 slice at a time. I just love this recipe.
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Old 03-23-2007, 08:59 AM   #97
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Woof: I think 325 for 20 minutes might do it..But it is like an experiment..keep your toothpick handy for testing.

Great idea on doubling this recipe.. Should do this so my dh could have some..LOLOL
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Old 03-23-2007, 01:07 PM   #98
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I swear this recipe is a true lifesaver! My DH has 2 eclairs in the fridge and I was really craving chocolate, thought of this cake and it hit the spot. No guilt and the great taste of chocolate.
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Old 03-23-2007, 01:49 PM   #99
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Hi..You could put split the cake and put in some sf vanilla pudding..and make your own eclair..LOLOL
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Old 03-23-2007, 02:05 PM   #100
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Quote:
Originally Posted by CarolynF View Post
Hi..You could put split the cake and put in some sf vanilla pudding..and make your own eclair..LOLOL
Oooooh, that sounds good!
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Old 03-23-2007, 03:24 PM   #101
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I made the cake, then reheated it about 5 hours later it was excellent. Of course I still haven't ate it fresh, It might be even better!
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Old 03-24-2007, 06:40 PM   #102
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I just made this cake tonight and wow, I can't believe how good it is. It's like magic! You would never know there is no flour in it. I just ate it plain but I cant wait to try the variations, like with whipped cream, or SF pudding or maybe put some walnuts in while its cooking. This is so good and so easy. Thank you Carolyn!!
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Old 03-25-2007, 07:00 AM   #103
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Your welcome..It is like magic, isn't it??? Who would have thought that cocoa and an egg makes cake????
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Old 03-25-2007, 08:17 PM   #104
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Has anyone made this with liquid splenda only? If so how many drops did you use for the perfect sweetness? I really want to try this, this weekend. Thanks again, Carolynn for sharing your flourless recipe.
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Old 03-25-2007, 08:23 PM   #105
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Yes, I make it with sweetzfree..I just drop away, then finger taste it..
It should add up to 10 tsp.of Splenda..so adjust accordingly..
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Old 03-26-2007, 07:36 AM   #106
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First off, I like this even better than the original 3min cake!


Quote:
Originally Posted by God_Is_My_Strength View Post
Has anyone made this with liquid splenda only? If so how many drops did you use for the perfect sweetness? I really want to try this, this weekend. Thanks again, Carolynn for sharing your flourless recipe.
I used 7 drops of Sweetzfree. I think it could have been sweeter, but splenda seems to have a funky reaction with chocolate sometimes. It's like it gets to a certain point and will never get any sweeter. Fortunately I'm good with bittersweet chocolate.
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Old 03-27-2007, 10:57 AM   #107
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Anyone tried coconut oil instead of butter?
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Old 03-27-2007, 11:06 AM   #108
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Never mind-- I see where people have liked it with the coconut oil. I will try, woohoo!
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Old 03-27-2007, 03:32 PM   #109
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I have tweaked this a bit and really think I came up with what works for me.

1egg
1tablespoon light sour cream
2tbs cocoa powder
2tbs Davici chocolate
1tsp baking powder
0.5tbs unsweetened coconut
0.5tbs pecans
Then I cook it in microwave for about 1.25mins/1.50mins

This is awesome!!!!! It is really sweet.
Thanks Carolyn!!
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Old 03-27-2007, 03:36 PM   #110
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Wow..Jodi..nuts and coconut..will have to try that one.
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Old 03-27-2007, 05:12 PM   #111
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I still have some minicarb chocolate chips in my freezer I will try in it. I used 1tb coconut oil instead of butter. Normally evenings I feel snacky.... for dinner I had 1 cup of dreamfields lasagna, plus this 3 min chocolate cake and I was done for the day. Happy about that......... I still can't believe the 'cake' consistency. Isn't this something like the 'mock danish' thing?
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Old 03-28-2007, 08:07 AM   #112
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Here's my tweaked recipe. I leave out the cream to make it lower calorie and lower fat. It doesn't affect the texture at all.

1 egg, beaten well
2 Tbs. cocoa
1/4 tsp. Splenda from a quickpack
1 Tbs. Vanilla DaVinci Syrup
1 tsp. baking powder
1 Tbs. softened butter

Microwave for 1 minute. This turns out just like the original version but with fewer calories and less fat.

Stella
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Old 03-28-2007, 08:12 AM   #113
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Oh instead of the cream I used calorie countdown milk..
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Old 03-28-2007, 01:53 PM   #114
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oh my gosh
I just made this
I had to fight my son for it

Thank You!!!
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Old 03-28-2007, 06:08 PM   #115
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I tried this using Light Hellman's Mayo and it was really moist.

1 egg, beaten
1 Tbs. mayo

Mix this very well

Add:

2 Tbs. cocoa powder
1/2 tps. vanilla
10 tsp. Splenda
1 tsp. baking powder

Mix and microwave for a minute ..
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Old 03-28-2007, 08:37 PM   #116
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[COLOR=red]I sent the recipe to my sister the other day. I got a call from her tonight (I missed the call, but she left me a message). She said she tried the recipe, but she did some tweaking (what a new concept huh?). She said she left out the chocolate, but added some peanutbutter (didn't say how much, I'm assuming 2 TBSp maybe). She has some of the vanilla Splenda flavor packs. She used one of those, and some other sweetener (didn't say what or how much). When it was done she poured some SF chocolate syrup over it. She said it was goooode![/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I love the chocolate, but may have to try that. Or, I may use cocoa & use some peanut butter in it. I don't have any chocolate syrup right now. I may have to make some, but not tonight.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]I've been using the coconut oil instead of the butter, and I putt coconut cream in instead of the cream the last time I made it. That was good too. I couldn't taste the coconut tho. Next time I use the coconut cream, I may add some SF coconut syrup (like DaVinic's) as part of the sweetener. I've been using 1 pkt SweetOne, 1 pkt Stevia Plus, and a few drops of Sweetzfree. I just found pkts of Xylitol at WalMart yesterday. I used one of those also last night, and cut back on the Sweetzfree. I could have cut back more, as it was really sweet.[/COLOR]
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Old 03-29-2007, 08:32 AM   #117
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Peanut butter would be good, too..and how about some SF chocolate chips in the middle of it???
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Old 03-29-2007, 09:26 PM   #118
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I made it for the first time today I used coconut oil, and davinci white choc syrup am trying to cut my splenda intake. I was absolutely amazed at how cake like this is. It wasnt sweet enuf so I guess I will have to break down and add splenda . Thanks soo much for this recipe though never thought I could have my cake and eat it too . hahahaha
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Old 04-01-2007, 11:04 AM   #119
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Love it!

I just made the latest version with mayo, it's GREAT! Lovely soft cake texture. Thank you for this winner Carolyn!!
I ate it with sf whipped cream, next time I'll make a nice frosting. mmmm
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Old 04-01-2007, 12:52 PM   #120
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You are welcome, Jaideyes..The mayo does make it moist..like chocolate mayonnaise cake..
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