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-   -   Was anyone interested in German Chocolate Cake? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/512703-anyone-interested-german-chocolate-cake.html)

Candid 08-26-2007 04:41 PM

Was anyone interested in German Chocolate Cake?
 
My oldest dd's birthday is Tuesday. And her favorite HC cake is German Chocolate. Well, I did a few searches on the board here and on the internet and gathered my research notes and jumped in beaters first. It looks like a success. I'll get dh to take a picture...it may take a little while to get it posted. I used the chocolate cake recipe from Sherrilee's Red Velvet Cake(minus the red food coloring), and used a recipe from the internet for the frosting...it tasted good...but takes a while to make.

clyde 08-26-2007 04:50 PM

Put me down as interested!!! German Chocolate cake is one of my favorites. I can't wait to see the pics!!! :clap:

Kisal 08-26-2007 04:59 PM

BettyR posted this recipe. I haven't tried it yet, so I don't have the carb count:

BettyR's German Chocolate Cake


Sift all dry ingredients together and set aside:

1 C. SIFTED almond flour
1/2 C. SIFTED WPI
1/2 t. cornstarch
1/3 C. cocoa powder
1/2 t. baking soda

Beat wet ingredients together until fluffy:

1/2 C. vegetable oil
1/2 C. mayo
3 lg eggs
1/4 C. Diabetisweet (this makes a big difference in the finished product)
SugarSub= 3/4 C. sugar
1 t. vanilla

Beat until very well blended. Add dry ingred. and mix well. Mixture is very thick.
Pour into greased pan and bake @350* for 19 to 22 mins.

Kisal 08-26-2007 05:02 PM

Here is BettyR's recipe for the frosting for the German Chocolate cake:

BettyR's German Chocolate Cake Frosting

1/4 cup butter
1/2 cup whipping cream
2 Tbsp xylitol
4 Tbsp brown diabetisweet
1 1/2 teaspoon vanilla
2 ounces cream cheese - softened
1/2 cup sf coconut
1/2 cup pecans

Melt butter over medium heat. Add xylitol, brown sugar and stir until dissolved.
Add cream and bring to a boil, stirring constantly. Boil approximately 4-6 minutes, or until sauce thickens and starts to turn a light caramel color. Stir constantly.
Remove from heat, stir in vanilla,softened cream cheese, then add coconut and chopped pecans.
Makes 1 cup

Candid 08-26-2007 05:05 PM

Dh took a pic and he'll have to email it to me, he's the one with the digital camera and the software that goes with it...so as soon as I get it I'll post it.

Jebber 08-26-2007 05:17 PM

I'm already drooling. This is my favorite HC cake. It would be good for my b'day-which thankfully isn't for another 10 months. I should be at goal then!:D I will definately try a low carb version.

Candid 08-26-2007 05:25 PM

1 Attachment(s)
I haven't posted a pic in a while I may have to figure this out again! Hey it worked. Double click on the pic and it will enlarge it some.

Candid 08-26-2007 05:30 PM

That didn't work...I haven't used photobucket in a while...

Hmmm, how's this work?

Candid 08-26-2007 05:32 PM

http://i197.photobucket.com/albums/a...ls_cake-01.jpg

sungoddess 08-26-2007 05:39 PM

Oh my.... pics really do it for me. That is gorgeous. Candid -would love the frosting recipe you used.

Candid 08-26-2007 05:45 PM

1 cup evaporated milk (used heavy cream)
1 cup white sugar (used Splenda)
3 egg yolks, beaten with 1 teaspoon water
1/2 cup margarine (used butter)
1 teaspoon [COLOR=#0000ff]vanilla extract[/COLOR]
1 cup chopped pecans
1 cup flaked coconut (used unsweetened)


In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

I found this one on the internet and I think it's been posted somewhere here before. I doubled the recipe to cover the whole cake. The website I found it at said that one recipe wouldn't be enough for the whole cake. The only problem I had was the butter was leeching out a little when I was putting on the cake...it's more like plastering a cake...so I put it in the fridge and as it cooled used a rubber spatula to spread the butter back onto the cake...made it shiny.

clyde 08-26-2007 06:14 PM

OMG....that is gorgeous!!!! I can't wait to try this one and BettyR's version!

Thanks Candid and Kisal!!

Candid, is the recipe for the cake the same as BettyR's??

Candid 08-26-2007 06:18 PM

I used a red velvet cake recipe...minus the red food coloring...because it is such an excellent cake....


[COLOR=#0000ff]1 cup oat flour-1/4 carbquik,1/4 vital wheat gluten[/COLOR]
[COLOR=#0000ff]1 cup almond flour [/COLOR]
[COLOR=#0000ff]1/3 cup Dutch processed cocoa [/COLOR]
[COLOR=#0000ff]1 Tablespoon baking powder [/COLOR]
[COLOR=#0000ff]1 cup Splenda, 1/2 c. diabetisweet [/COLOR]
[COLOR=#0000ff]1/2 teaspoon salt [/COLOR]
[COLOR=#0000ff]8 large egg whites (at room temperature) [/COLOR]
[COLOR=#0000ff]1/2 teaspoon cream of tartar [/COLOR]
[COLOR=#0000ff]1/4 cup cold water [/COLOR]
[COLOR=#0000ff]1 Tablespoon white vinegar [/COLOR]
[COLOR=#0000ff]1/2 cup soured cream (make "sour" with vinegar see directions.) [/COLOR]
[COLOR=#0000ff]4 large egg yolks [/COLOR]
[COLOR=#0000ff]1/3 cup oil [/COLOR]
[COLOR=#0000ff]2 1/2 Tablespoons red food color [/COLOR]
[COLOR=#0000ff]2 teaspoons vanilla extract [/COLOR]
[COLOR=#0000ff]1 teaspoon liquid sweetener [/COLOR]
[COLOR=#0000ff]Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans. Preheat oven to 325F. In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside.[/COLOR]

[COLOR=#0000ff]In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.[/COLOR]
[COLOR=#0000ff]In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully.[/COLOR]

[COLOR=#0000ff]Add egg yolk mixture to flour mixture and beat till smooth. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)[/COLOR]

[COLOR=#0000ff]Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.[/COLOR]

[COLOR=#0000ff]Pour into cake pans evenly and bake at 325F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost [/COLOR]

Candid 08-26-2007 07:11 PM

I just served the cake with Bryers LC vanilla ice cream..OMG....it was a hit!!! It is rich...serving sizes count. I don't have the carb count for this but it's a keeper!!! Oh, and I had dh take a pic of a slice and when he sends it to me I will post it.

Nigel 08-26-2007 10:56 PM

The cake looks awesome.....I'm drooling.......how much vinegar do you use to make the mock soured cream?

Candid 08-27-2007 04:39 AM

One tablespoon of white vinegar...and I just let it set while I'm beating the egg whites.

Candid 08-27-2007 04:41 AM

Here is the promised pic of a piece of the cake after it was cut. My dd took the rest home with her(it's her birthday cake after all! and wants to share it with her boss lady who is diabetic).

http://i197.photobucket.com/albums/a...GermanChoc.jpg

jackieba 08-27-2007 07:04 AM

The recipe says "1 teaspoon liquid sweetner"--do you mean the equiv of one cup sugar which is what 1 teaspoon of Sweetzfree would be. I'm asking because there are different types/strenghts of liquid sweetners out there.

Candid 08-27-2007 07:09 AM

Quote:

Originally Posted by jackieba (Post 9115299)
The recipe says "1 teaspoon liquid sweetner"--do you mean the equiv of one cup sugar which is what 1 teaspoon of Sweetzfree would be. I'm asking because there are different types/strenghts of liquid sweetners out there.

The recipe never specified...so I use fastweet...which is saccharin(and I realize alot of people may not want to use it)...and that is equiv to about 4 tsp. of sugar. So if you use Sweetzfree I would say to use the equiv to about a T. or so of sugar.

jackieba 08-27-2007 08:31 AM

I don't know the number of servings but I ran it through Master Cook.
For the entire recipe including double frosting as you made it:

Using granular splenda (223 net carbs):
9119 Calories; 858g Fat (81.2%calories from fat); 147g Protein;
300g Carbohydrate; 77g Dietary Fiber;3439mg Cholesterol; 5360mg Sodium.

For 16 servings that would be 14 carbs each.
For 24 servings, 9 carbs each.

Note: I counted the Diabeti Sweet the same as granular splenda but that's probably on the light side.


Using Splenda Quick Packs (161 net carbs):

9158 Calories; 858g Fat (83.4% calories from fat); 147g Protein;
238g Carbohydrate; 77g Dietary Fiber;
3439mg Cholesterol; 5360mg Sodium. .

For 16 servings, 10 carbs each.
For 24 servings, 7 carbs each.

Candid 08-27-2007 08:34 AM

Quote:

Originally Posted by jackieba (Post 9115673)
I don't know the number of servings but I ran it through Master Cook.
For the entire recipe including double frosting as you made it:

Using granular splenda (223 net carbs):
9119 Calories; 858g Fat (81.2%calories from fat); 147g Protein;
300g Carbohydrate; 77g Dietary Fiber;3439mg Cholesterol; 5360mg Sodium.

For 16 servings that would be 14 carbs each.
For 24 servings, 9 carbs each.

Note: I counted the Diabeti Sweet the same as granular splenda but that's probably on the light side.


Using Splenda Quick Packs (161 net carbs):

9158 Calories; 858g Fat (83.4% calories from fat); 147g Protein;
238g Carbohydrate; 77g Dietary Fiber;
3439mg Cholesterol; 5360mg Sodium. .

For 16 servings, 10 carbs each.
For 24 servings, 7 carbs each.

Cool thanks for the help on the carb count!!! I knew the nuts and coconut would make it more carby...but hey it's a birthday cake...and I just have a smaller portion than normal, because it is very rich.

jackieba 08-27-2007 08:51 AM

I also did BettyR's but I don't have xylitol and don't know the carb count so I had it as
2 Tbsp granular splenda. I assumed the WPI was the 5000 and that it's a single layer cake.

For entire recipe (117 net carbs):
4939 Calories; 448g Fat (80.8% calories from fat); 91g Protein;
149g Carbohydrate; 32g Dietary Fiber; 1024mg Cholesterol; 2171mg Sodium.

Again I counted the Diabeti Sweet the same as granular splenda.

Tweaker Geek 08-27-2007 09:29 AM

Candid - that cake is beautiful! I have made the cake recipe as a red velvet cake for Valentine's Day before and it is a very good cake. I'll definitely try the cake and the frosting recipe you posted. Thanks so much for posting the recipes and pics for us - pics always make recipes more appealing to me! I don't know if that's a good thing:laugh: cause I'm more apt to try what I see than just what I read!

Sweeteater 08-27-2007 12:30 PM

that is beautiful! Looks very tasty, too! :up: all that icing....yum!!!

vonnygirl 08-27-2007 12:57 PM

Quote:

Originally Posted by Candid (Post 9113961)
1 cup evaporated milk (used heavy cream)
1 cup white sugar (used Splenda)
3 egg yolks, beaten with 1 teaspoon water
1/2 cup margarine (used butter)
1 teaspoon [COLOR=#0000ff]vanilla extract[/COLOR]
1 cup chopped pecans
1 cup flaked coconut (used unsweetened)


In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

I found this one on the internet and I think it's been posted somewhere here before. I doubled the recipe to cover the whole cake. The website I found it at said that one recipe wouldn't be enough for the whole cake. The only problem I had was the butter was leeching out a little when I was putting on the cake...it's more like plastering a cake...so I put it in the fridge and as it cooled used a rubber spatula to spread the butter back onto the cake...made it shiny.

Oh my gosh!!!!
Looks sooo good!
Thank you for posting the pic, I will be making this for sure!

Candid 08-27-2007 02:41 PM

Quote:

Originally Posted by Sweeteater (Post 9117036)
that is beautiful! Looks very tasty, too! :up: all that icing....yum!!!

Oh, it was very yum! dd didn't forget to go get it out of the fridge....I usually have to remind her not to forget...her keys..her purse...but not the cake!:hyst::rolleyes:

clyde 08-27-2007 03:34 PM

Quote:

Originally Posted by Candid (Post 9117782)
Oh, it was very yum! dd didn't forget to go get it out of the fridge....I usually have to remind her not to forget...her keys..her purse...but not the cake!:hyst::rolleyes:

LOL...I don't think you could ask for a better "stamp of approval". Thanks again for posting.

drjlocarb 04-23-2013 08:20 PM

Bump


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