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Old 02-21-2008, 08:39 AM   #151
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I've made this cake once with SF raspberry Gelatin and once with sf Butterscotch Jello brand pudding and they are both awesome but completely different cakes.
The cake with the gelatin tasted alot like an angel food cake. It was best served cold just out of the refrigerator.

I did not have any bitter aftertaste - and I guess my question would be to those that do - is your oven to hot, or did you cook it to long? I cooked it at 300 for about 25 minutes and it was completely done. I have found that If you overcook anything with artificial sweeteners - it will taste bitter.

Now the MOST AWESOME CAKE I'VE EVER HAD. I made the Oopsie Butterscotch cake - and you could not tell this wasn't a high carb moist cake made with real flour.

The tweaks I made included:
to yolk batter - add 2 tablespoons diabeta Sweet brown, 2 tablespoons Erythritol, and a couple dashes of fiberfit liquid splenda. I mixed this really well with the hand mixer and it was very thick. Then I slowly added the egg whites a few scoops at a time to the mix.

for frosting - I made two types. For the middle layer I melted 1/3 stick of butter in the microwave until it was boiling (for some reason the hotter the butter the better this works), 1/4 tsp of cinamon, about 1/4-1/2 cup of granular erythritol, 1/2 tablespoon of diabeta sweet brown a few drops of liquid splenda - fiber fit. I mixed this togeter and gently spooned over the cake. It tastes just like the cinamon topping for a cinabon (i also sprinkled a few chopped up pecans in the middle for some crunch).
for the top layer I made a butter cream frosting - just melted butter, powdered erythritol, and cream.

The cake did not taste like butterscotch exactly but it does taste awesome.
Warning for all those who don't like sweet things you wont like this cake - it is on the sweet side of life.
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Old 02-21-2008, 11:11 AM   #152
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Any pictures?????
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Old 02-21-2008, 04:44 PM   #153
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For my black cherry cake, I whipped cream and added a little black cherry Koolaid for flavoring. For my orange cake, I whipped cream and added 1/2 of a Hi C 2 Go orange drink stick. Both tasted great. I am sure they would also be great with vanilla flavor, but I was into doing themes.
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Old 02-21-2008, 05:09 PM   #154
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I love themes!

I agree. I would LOVE pictures! I always make a habit of keeping the camera in the kitchen now for pictures. It really helps when you can see things.
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Old 03-05-2008, 06:03 PM   #155
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Quote:
Originally Posted by stephdray View Post
Hmmm. I made this cake this weekend. The layers came out very flat and thin, but the taste was good. The major nightmare though was that moments after these pictures were taken, I accidentally dumped the whole cake on the floor!



Can somebody Please tell me how to make this?? My anniversary is on Sun. & I want to make one. Thanks in advance.
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Old 03-05-2008, 06:46 PM   #156
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Hi there, Happy Anniversary! I guess it's kinda hard to get it all together because this is more of an idea thread. But this is basically the recipe:

Cake Ingredients

6 eggs, separated
a dash of cream of tartar (found with the spices at the grocery store)
6 oz cream cheese (not softened)
a dash of salt (just a smidgeon is good for all desserts)
1 small package strawberry jello
splenda (optional; some have made it with and some have skipped it)

Directions:

Separate eggs. Add a dash of cream of tartar to the whites and beat those puppies silly. They'll be so stiff you can turn the bowl upside down and they won't fall out. Be careful not to add too much cream of tartar. It is truly a dash... I use less than an 8th of a teaspoon and it works just fine.

To the yolks add cream cheese, the dash of salt and the package of strawberry jello. Whip until not entirely smooth. If using, add splenda here. Fold in a portion of the stiff whites to lighten. Then fold in the rest until just mixed through. Halve the mixture between two cake pans and bake at 300 degrees for 35 minutes. It'd be a good idea to line the cake pans with parchment as sticking is a problem for some; even with the use of Pam.

Allow to cool (to chill over night, actually would be best at this point because the cake is better the second day). You can either use a cream cheese icing like the following or a ricotta/cream cheese icing like baby dollsea below. If you use the one immediately following I suspect you will need to double the recipe. Top cake with strawberries and store in fridge.

Cream Cheese Icing

Recipe By : Unknown
Categories: Desserts

1/2 cup cream cheese
1/2 teaspoon vanilla
1/4 cup artificial sweetener -- add more to taste

Place all three ingredient in small mixing bowl and mix with hand mixer until cream cheese is soft and all ingredients are mixed together well. The amount of sweetener and vanilla used is a matter of personnel taste.

411 Calories (kcal); 40g Total Fat; (83% calories from fat); 9g Protein; 10g Carbohydrate; 127mg Cholesterol; 343mg Sodium

Quote:
Originally Posted by babydollsea View Post
Hi all!

I just made the strawberry gelatin cake today. I iced with ricotta mixure (1 cup ricotta, 2 oz. cream cheese, 1 tsp vanilla extract, 1 tbsp thick n Thin not sugar and splenda to taste).

The stats I got for 10 servings:

Cal: 143
Fat: 10g
Fiber: 1g
Protein: 9g
Carb: 3g

Net carb: 2g per slice

I will post pics and let you know if the icing tastes good with it. I would like it to sit "cold" in the fridge for awhile.

THanks again to Cleo and critter34 for the recipe and creativity!!!!

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Old 03-06-2008, 02:48 AM   #157
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Swinglow---that sounds really good! I like your icing! I will try that too!
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Old 03-18-2008, 12:29 PM   #158
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Quote:
Originally Posted by kathy76 View Post
I tried the recipe as written using a double oopsie batch and a whole pkg of sf strawberry jello. I added whipped heavy cream sweetened with splenda. It was very good but I am thinking once it sits in the fridge overnight it will be even better. I am wondering if you could also do a version using more jello and doing the poke type cake after it was baked. I think I might try that the next time.
This is going to be my Easter dessert! Thanks
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Old 03-18-2008, 03:48 PM   #159
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I really need to try this
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Old 03-20-2008, 10:17 AM   #160
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i cant imagine the oppsie rolls making a cake...they arent even close to bread let alone a cake....but the pictures sure look yummy!! maybe its the coloring
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Old 03-20-2008, 10:34 AM   #161
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Quote:
Originally Posted by DEBI IN OHIO View Post
i cant imagine the oppsie rolls making a cake...they arent even close to bread let alone a cake....but the pictures sure look yummy!! maybe its the coloring
It is very surprising how well they hold up........i would imagine that the jello would make it even more sturdy. Some add protein powder to add some substance but this recipe seems to be holding it's own where that counts. I've made several desserts that people who are not LCing don't know that it's not cake. Give it a whirl!!!!
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Old 03-20-2008, 10:36 AM   #162
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Ok I have been reading this thread since it first started, sounds devine, but now I am wanting to know about using the S.F. Pudding in place of the jello. I see SheCan1 made it w/Butterscotch Pudding, I would like to try this w/Pistachio or Vanilla. Anyone know if you need to do anything different from the orginal recipe besides using pudding in place of the jello? I have the D.Brown Sweetner, Xyitol, no Splenda Fiber stuff. Any thoughts?
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Old 03-20-2008, 10:49 AM   #163
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Nope, you don't need to do a thing different. If you use pudding it'll be more like babydollsea's chocolate eclair cake. Keep in mind that both are better and more "cake like" the second day.

http://www.lowcarbfriends.com/bbs/lo...ey-cleo-2.html

Quote:
Originally Posted by Mule_Freak View Post
Ok I have been reading this thread since it first started, sounds devine, but now I am wanting to know about using the S.F. Pudding in place of the jello. I see SheCan1 made it w/Butterscotch Pudding, I would like to try this w/Pistachio or Vanilla. Anyone know if you need to do anything different from the orginal recipe besides using pudding in place of the jello? I have the D.Brown Sweetner, Xyitol, no Splenda Fiber stuff. Any thoughts?
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Old 03-20-2008, 10:54 AM   #164
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Thanks Swinglow
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Old 03-20-2008, 01:15 PM   #165
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Glad to help, MuleFreak! Hope you like it. My carbeater and I did.
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Old 03-20-2008, 05:24 PM   #166
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Quote:
Originally Posted by swinglow View Post
Hi there, Happy Anniversary! I guess it's kinda hard to get it all together because this is more of an idea thread. But this is basically the recipe:

Cake Ingredients

6 eggs, separated
a dash of cream of tartar (found with the spices at the grocery store)
6 oz cream cheese (not softened)
a dash of salt (just a smidgeon is good for all desserts)
1 small package strawberry jello
splenda (optional; some have made it with and some have skipped it)

Directions:

Separate eggs. Add a dash of cream of tartar to the whites and beat those puppies silly. They'll be so stiff you can turn the bowl upside down and they won't fall out. Be careful not to add too much cream of tartar. It is truly a dash... I use less than an 8th of a teaspoon and it works just fine.

To the yolks add cream cheese, the dash of salt and the package of strawberry jello. Whip until not entirely smooth. If using, add splenda here. Fold in a portion of the stiff whites to lighten. Then fold in the rest until just mixed through. Halve the mixture between two cake pans and bake at 300 degrees for 35 minutes. It'd be a good idea to line the cake pans with parchment as sticking is a problem for some; even with the use of Pam.

Allow to cool (to chill over night, actually would be best at this point because the cake is better the second day). You can either use a cream cheese icing like the following or a ricotta/cream cheese icing like baby dollsea below. If you use the one immediately following I suspect you will need to double the recipe. Top cake with strawberries and store in fridge.

Cream Cheese Icing

Recipe By : Unknown
Categories: Desserts

1/2 cup cream cheese
1/2 teaspoon vanilla
1/4 cup artificial sweetener -- add more to taste

Place all three ingredient in small mixing bowl and mix with hand mixer until cream cheese is soft and all ingredients are mixed together well. The amount of sweetener and vanilla used is a matter of personnel taste.

411 Calories (kcal); 40g Total Fat; (83% calories from fat); 9g Protein; 10g Carbohydrate; 127mg Cholesterol; 343mg Sodium
I forgot all about coming back to say THANK YOU.

We really enjoyed it. I'm going to make it again for Easter.
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Old 03-20-2008, 05:40 PM   #167
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I think you should make me some cake, Lori.
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Old 03-20-2008, 06:04 PM   #168
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Quote:
Originally Posted by lori121 View Post
I forgot all about coming back to say THANK YOU.

We really enjoyed it. I'm going to make it again for Easter.
Oh, that's ok, Lori. I'm glad you enjoyed it!

Wait, on second thought... I agree with Cleo. I think you should invite us all over for cake... you know, as a peace offering. j/k
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Old 03-24-2008, 07:07 AM   #169
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OK, so here's my version which I made for Easter. While my wife and our guest were eating molten Chocolate Lava Cakes, I had a slice of this. It was pretty good. The cake was like sponge cake and I used strawberry sugar free jello. It had a nice flavor. The frosting I used was ricotta cheese with whipped cream and some strawberry extract and splenda. Not too shabby, and it certainly looked impressive, even next to all of the other treats. Now I have a bunch left for the week!



Last edited by Adipocyte; 03-24-2008 at 07:11 AM.. Reason: Pictures aren't working
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Old 03-24-2008, 07:46 AM   #170
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That is a gorgeous cake, adipocyte!
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Old 04-14-2008, 12:57 PM   #171
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I made this this weekend, and it came out soo good. I only made 1/2 the recipe because I was not sure how it would turn out. I cut the cake in half, cooled put in refrigerator for about 1 hour after it cooled. Ice it with cool whip and fresh sliced strawberries, put on top layer and iced again. My daughter laughed at me when i was making it, but made her taste it and she really like it. Tasted like a strawberry angle food cake. I been eating a piece a day. Glad I didn't make the whole recipe, because I'd want to eat it all the time.

So light and refreshing. AND NO GUILT.
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Old 04-15-2008, 02:45 PM   #172
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I made it with the poke method and poured the Jell-O over the cake. It was very good!!
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Old 04-18-2008, 12:33 PM   #173
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Wow! I really need to try this! I've never made the oopsie rolls, what do you do with those when they are made?

I love strawberry cupcakes with cream cheese icing, and this looks very close...I wonder if it will taste as good?? I hope mine turns out as pretty as the one's yall have made, you look like professional chefs!!
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Old 06-09-2008, 09:18 PM   #174
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Old 06-09-2008, 09:27 PM   #175
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This looks so good and I'm SO hungry right now. If it weren't almost 10pm I'd make one right now.
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Old 06-10-2008, 07:27 PM   #176
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I made a small batch tonight and it filled 2 mini loaf pans, very, very good. A keeper for sure, husband even liked it, said it tasted like a poke cake.
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Old 06-10-2008, 07:29 PM   #177
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This is one of my favorite desserts..ever..I just love it!! and it is beautiful to behold and if wrapped well, will stay for a couple of days in the fridge.
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Old 06-10-2008, 07:40 PM   #178
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SHECAN1

Thanks for the "Butterscotch" version. I want to try your recipe.
I love very sweet things, with cinnamon. It's sounds very good.
Made this cake with the six eggs and put it in the small Wilton
pans and I had a wonderful 'angel cake' I've actually forgotten how
I filled and frosted it. I only know that we ate it up too fast

Will report back.
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Old 06-13-2008, 02:13 PM   #179
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I can't wait to try this... the pics are to die for! Yum.

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Old 11-01-2008, 10:42 AM   #180
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