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Old 07-23-2009, 05:49 PM   #211
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Where's this Better Betty frosting recipe you speak of?
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Old 07-23-2009, 06:35 PM   #212
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Kattbelly, the frosting is in the Pumpkin Spice Loaf thread.
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Old 07-25-2009, 10:34 AM   #213
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I just made this for the 1st time and have to say that it gave me my chocolate fix! I really enjoyed it!
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Old 07-26-2009, 06:39 PM   #214
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Quite an amazing recipe isn't it, VGrace?
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Old 07-26-2009, 09:03 PM   #215
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I am definitely going to have to try this
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Old 07-27-2009, 08:23 AM   #216
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Laura, it is a good chocolate fix. You'll see.
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Old 07-27-2009, 08:26 AM   #217
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I mainly like how it already has ingredients that I would already have around the house. I'll just have to go and buy a thing of cocoa, but other than that.. it seems simple enough!
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Old 07-27-2009, 08:31 AM   #218
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Laura, that's usually how I cook and bake - with simple everyday ingredients, although with low-carbing it does not hurt to choose a few specialty ingredients to add to your arsenal, so that you can enjoy a wide gamut of low-carb cooking and baking. You don't need that much extra - just a few items that you would not normally buy. It does not hurt to find some tried and true recipes (on this board there are plenty - with very helpful comments as well) instead of trying to reinvent the wheel with net new recipes - that can come later when you are very familiar with everything.
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Old 07-28-2009, 11:49 AM   #219
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Quite an amazing recipe isn't it, VGrace?
Yes! Its such a great treat
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Old 08-05-2009, 02:15 AM   #220
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OK, I'm not quite sure how I ever let this little gem of a recipe sneak by me for the past 2 1/2 years but I sure am glad I've finally found it!

Sure, I've had the one with almond flour before but I just discovered this one. Wow, CarolynF, you are a genius!

And I must add that I wanted to use NuNaturals Stevia and Erythritol for the sweeteners and jacksmixedtape is the one who graciously advised me on how much to use of each of them and it turned out perfectly sweetened for my taste! Thanks again Lauren! I used 2 tablespoons of Erythritol (powdered after measuring) and 1/16 of a teaspoon of the NuNaturals pure powder Stevia. I followed the rest of the original recipe.

What a amazingly easy, quick and fantastic little chocolate treat!
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Old 08-05-2009, 07:59 AM   #221
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I must admit I'm disappointed that our requests for this recipe to go to the sticky board were denied. What are the requirements of a recipe to get there, I wonder? I'm confused.
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Old 08-05-2009, 09:37 AM   #222
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NuNaturals has a new sweetner. It's stevia and stevia fiber. It is supposed to measure l:l with sugar. If a recipe calls for one cup of sugar, you can use 1 cup of NuStevia. I just ordered some today.
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Old 08-10-2009, 12:09 PM   #223
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NuNaturals has a new sweetner. It's stevia and stevia fiber. It is supposed to measure l:l with sugar. If a recipe calls for one cup of sugar, you can use 1 cup of NuStevia. I just ordered some today.
Thanks!
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Old 08-10-2009, 12:16 PM   #224
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does this taste like a chocolate egg!!?
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Old 08-10-2009, 12:30 PM   #225
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Thanks!
I should have added that it's called NuStevia for Baking.
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Old 08-10-2009, 12:41 PM   #226
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does this taste like a chocolate egg!!?
To me it tastes like chocolate cake! I do advise cutting the baking powder back to 1/2 tsp!
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Old 08-10-2009, 12:53 PM   #227
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i want to try this but i'm scared! LOL.
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Old 08-10-2009, 05:05 PM   #228
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OMG...this IS cake!!!!!!! I will add a bit more sweetner next time, but my goodness, this was heaven!
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Old 08-10-2009, 06:21 PM   #229
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OMG...this IS cake!!!!!!! I will add a bit more sweetner next time, but my goodness, this was heaven!
During TOM, I ate one EVERY day and topped it with cream cheese frosting. Let me tell you, eating on plan during TOM has NEVER been easier. Usually I would have chocolate cravings galore (and I'm usually not a chocolate person) and indulge in a Twix and other non-low carb foods. But this sure did the trick for me.
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Old 08-10-2009, 06:23 PM   #230
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boy do i love a TWIX... its hard to believe the texture of this cake. its actually cake like. i'm going to try baking cupcakes with it for my birthday on wed.
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Old 08-10-2009, 07:09 PM   #231
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I just made the flourless chocolate cake revised by lindasue, and topped it with jennifer eloff's BETTER-THAN-BETTY-CROCKER FROSTING from her pumpkin spice loaf recipe thread and it was sooooooo good!! Even my BF who doesn't even do low carb thought it was nommy! I am in heaven.. LOL

Here are the recipe's I used:

3-MINUTE FLOURLESS CHOCOLATE CAKE #2

1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

BETTER-THAN-BETTY-CROCKER FROSTING

1/2 cup Splenda Granular
4 tbsp powdered erythritol
4 tbsp whole milk powder (Publix, Costco or Hispanic section of Super Walmart)
2 tsp cornstarch
2 tbsp sugar free syrup (mine was Estee Maple Flavored using Splenda)
3 tbsp butter, softened

In blender, combine Splenda Granular, powdered erythritol, whole milk powder and cornstarch. Add sugar free syrup and butter; blend until well combined.
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Old 08-11-2009, 07:14 AM   #232
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had this again for breakfast... i can't get over how easy it is.

i am just using an egg, cocoa, coconut oil, splenda and a dash of water.
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Old 09-13-2009, 01:49 PM   #233
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Flourless 3 Minute Frosted Chocolate Cake

Stir in 2 tablespoons sugar free chocolate chips (or Lindt bar, chopped) before nuking. Invert cake and spread molten chocolate chips over the surface of your chocolate cake. Decadent!! Thanks again, Carolyn, for a super recipe!
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Old 10-23-2009, 06:53 AM   #234
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I made right now and ate all of it. It was a nice change. I wanted to have something sweet right this instant so I tried this. Since it was totally unplanned so I had to substitute something for some other thing since it was not available at home.

Since I did not have vanilla essense I used grounded seeds of about 4 cardamoms and used this powder instead. Rest I used only 1 Tbs of Cocoa, since my ****** shows 2.9 carbs in each Tbs so I tried to cut it down. For sweetner I used Calnox 6 packets (I think that was a little less cause the cake didn't turn out as sweet as it should have been.

Okay now the big mistake I made. In a hurry to gobble some sweet thing down, I didn't read the instructions very carefully, a 3-min chocolate cake? okay 3 min microwave. But no, the moment I realized it is not called a 3 min chocolate cake because of the microwave time, and the microwave time listed was only 1 min I rushed to stop my microwave. But it was already 2 min into it! So the taste was fine, cocoa was enough for my taste(I usually don't like a very strong chocolate taste), sweet was a bit less, its shape was however very strange may be because of the extra microwave time. Overall it was great and satisfied my sweet tooth very well. Will try again sometime soon.
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Old 10-24-2009, 01:59 AM   #235
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Just came back from work. Couldn't wait any longer to thank Carolyn for such a wonderful cake. I ate it for breakfast today again. After my first not so good attempt yesterday, this one turned out be the most delightful treat I've had in a long time! Carolyn!!!! Hugs!!!!!

This time I tried my best to be as close to instructions as possible. However I didn't have vanilla essence nor baking powder, so I did it without them but it was wonderful. Instead of vanilla essence I used some ground cardamom seeds.

Also with 1 Tsp cocoa powder its not good like I did last time. 2 Tbs cocoa give it the real cake appearance, not just a chocolate egg texture and flavor I ate last night.

I used a wide mouthed teacup this time and what came out was a beautifully shaped nice little cake. AND this time I was careful enough not to overcook it, just one min and a nice moist cake was out!
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Old 10-24-2009, 10:40 AM   #236
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I often forget to put vanilla in mine. I usually don't even notice the difference. I never put more than 1/2 tsp baking pwd in mine anymore. Found that 1 tsp is too much. Gives it a "bite". But I do like it better with the 1/2 tsp than without. I have forgotten to put that in tho (or tried it without a few times), and it is still good.
I usually make mine in a large ramkin. (Not really large, jut not the mini or reg sized ones.)

I'd like to add my thanks to Carolyn again for this recipe too. A great quick dessert!!!
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Old 10-24-2009, 03:01 PM   #237
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Also with 1 Tsp cocoa powder its not good like I did last time. 2 Tbs cocoa give it the real cake appearance, not just a chocolate egg texture and flavor I ate last night.
OK, now next time I make it, I'm going to have to add an extra tablespoon of cocoa. Thanks for the idea
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Old 10-24-2009, 08:16 PM   #238
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OK, I just realized that the recipe already calls for 2 T of cocoa powder so I was already using that.

I thought you meant you added one more than the recipe states.
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Old 10-25-2009, 01:01 PM   #239
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Thanks, Carolyn! I just had this for a snack!Yummy!
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Old 10-25-2009, 01:28 PM   #240
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Ah guys..you are all so sweet.. Another variation is to cook the cake part-way, then
plop a SF Dove Chocolate on top and finish cooking it..It's like a molten cake..You can't do it when it's raw because it will sink to the bottom..Or you could put it on after it's cooked for a chocolate glaze as it melts.

Cocoa powder acts like flour..
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