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Old 01-23-2009, 03:48 PM   #121
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Old 01-23-2009, 05:16 PM   #122
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Does Whole Foods carry erythritol? I can't find it at any of our health food stores!
To answer my question:
Yes WholeFoods carries it and it is Buy 1 get 1 Free for $13.49
So I am driving 40 miles one way to get it tomorrow because I MUST make this cake!
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Old 01-24-2009, 08:38 AM   #123
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Red Velvet Cake will bleed into the frosting and look like a TOM accident.
Well.....when you put it that way!
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Old 01-24-2009, 08:39 AM   #124
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Red Velvet Cake will bleed into the frosting and look like a TOM accident.
Well.....when you put it that way!

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Old 01-24-2009, 08:40 AM   #125
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Dreamchaser, I froze a bunch of slices and they were great. The frosting turns a bit grainy after freezing, nothing a few seconds in the nuker can't fix. Reheating it restores the cake slice to its full glory.
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Old 01-24-2009, 08:40 AM   #126
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To answer my question:
Yes WholeFoods carries it and it is Buy 1 get 1 Free for $13.49
So I am driving 40 miles one way to get it tomorrow because I MUST make this cake!
Dang I wish my WF had that deal going on!
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Old 01-24-2009, 08:41 AM   #127
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Dreamchaser, I froze a bunch of slices and they were great. The frosting turns a bit grainy after freezing, nothing a few seconds in the nuker can't fix. Reheating it restores the cake slice to its full glory.
Thanks Lauren, so no TOM accidents huh?
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Old 01-24-2009, 10:03 AM   #128
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Thanks Lauren, so no TOM accidents huh?
LOL, thankfully no!
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Old 01-24-2009, 12:57 PM   #129
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I wanted to save my E for my cakes, so I just used liquid Splenda in my frosting..I was a bit afraid of the graininess..

Our cake is all gone.. DH said it was the best thing I have ever made..

It's amazing how fresh this stayed in the fridge. I put it in a tupperware cake taker and it stayed fresh for a week.
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Old 01-24-2009, 01:09 PM   #130
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I just put mine in the oven.......will report back!
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Old 01-24-2009, 01:45 PM   #131
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Diana, I haven't been here for awhile but I want to say those pics you posted are beautiful, the cake looks awesome! I've wanted to make this recipe for some time but DH has been in the hospital the last couple of weeks and was very, very ill, I was spending all my time at the hospital. At one point we didn't think he'd ever come back home. Thankfully, he is home and doing well right now.
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Old 01-24-2009, 02:33 PM   #132
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Diana, I haven't been here for awhile but I want to say those pics you posted are beautiful, the cake looks awesome! I've wanted to make this recipe for some time but DH has been in the hospital the last couple of weeks and was very, very ill, I was spending all my time at the hospital. At one point we didn't think he'd ever come back home. Thankfully, he is home and doing well right now.
So sorry about your DH, and glad to see he is doing well now!



OK, I just finished a warm slice of cake topped with frosting and toasted walnuts....it really hit the spot! I don't do artificial coloring, so it's a light brown shade. I used a xylitol/stevia combo for the cake and frosting.
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Old 01-24-2009, 08:20 PM   #133
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[QUOTE=ljh150;11470732]So sorry about your DH, and glad to see he is doing well now! QUOTE]


Thanks Janette!
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Old 01-24-2009, 10:05 PM   #134
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Diana, I haven't been here for awhile but I want to say those pics you posted are beautiful, the cake looks awesome! I've wanted to make this recipe for some time but DH has been in the hospital the last couple of weeks and was very, very ill, I was spending all my time at the hospital. At one point we didn't think he'd ever come back home. Thankfully, he is home and doing well right now.
Oh thanks Tweaker Geek! It tasted wonderful too. I think that will be the cake to make for special occasions, it's perfect, thanks to Lauren!!

Glad to hear your DH is doing well, tense moments I bet.
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Old 01-25-2009, 03:33 PM   #135
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Just came out of the oven! Flipped over onto a cooling rack.

I also went with using 2 small square pfaltzgraff bakers. Some reason I don't have round cake pans. Never thought about buying them I guess. Turned out very nice so far. I did lick the kitchenaid mixing bowl.
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Old 01-25-2009, 03:58 PM   #136
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i really shouldn't bake anymore this weekend, but this is on my list for next weekend.
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Old 01-25-2009, 04:21 PM   #137
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Lauren, you are simply a genius. As I said on your blog, I'm from the south and my granny always made each family member a red velvet cake for our birthday (and for every wedding). I took over that tradition when she passed away. This was my first year doing low carb and I was so sad on my birthday. I've continued to make the family recipe cake for everyone else on their birthday's and it never phases me but for some reason I was just in tears without one for my own birthday.

I made half of your recipe today. I used sour cream in place of the yogurt because that is what our family recipe calls for. I used the 2 tbsp of chocolate even though it was a half recipe because again, our recipe calls for 3/4 cup so we like it good and chocolaty. And I used a full bottle of red food coloring for the same reason. Family recipe uses 3 whole bottles. I also used my own sweetener combo because I just can't stand stevia. I've tried so many brands and they just all taste bitter to me.

I made little mini cupcakes. Half of your recipe made 30. They have a wonderful taste and would be even better if I hadn't over baked them. Here are some pics (I hope). I wasn't in the mood to make them 'beautiful' today so excuse the messy look.

Pre baking:



Right out of the oven:



Iced:




I will definitely be making these agian many times in the future. I do have a question about coconut flour and I am going to post it in a thread of it's own. Thank you again for the time, energy (not to mention money) you've invested in sharing these fabulous recipes with us.
You've inspired me to make cupcakes now! Just in time for the Cardinals game too!!
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Old 01-25-2009, 05:09 PM   #138
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This is a cake!!! I mean a real real cake!!!!!

TYSM!!!!
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Old 01-25-2009, 07:26 PM   #139
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So sorry about your DH, and glad to see he is doing well now!



OK, I just finished a warm slice of cake topped with frosting and toasted walnuts....it really hit the spot! I don't do artificial coloring, so it's a light brown shade. I used a xylitol/stevia combo for the cake and frosting.
Janette, would you care to post a picture of your cake? I'd love to see what it looks like without the food coloring!
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Old 01-26-2009, 05:27 PM   #140
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Lauren and everyone else who's made this cake -- I finally made it and want to share my experience with all of you. First, I gathered all my ingredients, pre-heated the oven and started to mix up the 3 bowls of different ingredients as called for. When I cracked the first egg, the phone rang (hadn't rung all day to that point!), after the call I went back to the cake - in the middle of that we had company; I needed to help DH with some ice removal on the deck; I needed to get DH's lunch - he's been ill and needs to be on a strict schedule; still visiting with company and and trying to get the bowls of ingredients ready and the phone rings again! I finally got it all together and put it in the pan, put the pan in the oven and started to put things away - noticed the baking powder!! Oh no , I didn't put that in! so I took the cake out of the oven, poured the batter back in the bowl, added the baking powder, mixed it up and put the batter back in the pan and back into the oven! Well, that was all fine but when I went back to putting things away I realized I hadn't but the stevia in either! so I said the heck with it, figured I'd just make the frosting sweeter, which I did! Oh, and in the middle of this somewhere the first company left and 4 more people showed up - LOL, I had bowls and ingredients all over the kitchen, plus some red batter on my pretty green sweater and was wondering how this cake was going to come out and if I'd get that red food color out of my sweater! From start to finish of preparing the cake for the oven it took 2 HOURS!! It's never taken me that long to make a cake in my life!!

I finally got the kitchen cleaned up, the cake finished baking (it did rise!) and I put it on the rack to cool. Well, long story short, I finally tried a slice at 11:00 p.m last night and surprisingly it was really good!!, moist, flavorful - even without the stevia but I think would be better sweeter, and the cream cheese frosting was wonderful - I did make it a tad sweeter.

Oh, and Lauren, this is my first experience with coconut flour! I do want to make a full 2-layer cake some day but I think I'll make that a nice quiet day when no one else is around! I'm glad your recipe is is very forgiving cause that really was a day for the books!!
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Old 01-26-2009, 05:34 PM   #141
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Don't feel bad, it took me about 30-40 minutes checking, double checking and measuring stuff and get it in the oven. Then I forgot to put the butter into the frosting. Then I put the baking powder in with the coconut flour and cocoa powder. Doh! But it rose.

Had a piece tonight and it's even better the second day!

LOOOOoooooove it.
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Old 01-26-2009, 05:41 PM   #142
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what is dutch processed cocoa powder? special brand?
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Old 01-26-2009, 05:43 PM   #143
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what is dutch processed cocoa powder? special brand?


You should be able to find it in the grocery store.
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Old 01-26-2009, 05:44 PM   #144
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Oh and I subbed 1/2 cup of sour cream instead of yogurt and swapped sweetfreez instead of stevia, and splenda quick pack in the frosting.
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Old 01-26-2009, 05:46 PM   #145
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You should be able to find it in the grocery store.
thanks KB!

now about the stevia... i will buy the E for it but can i sub the stevia. i've heard bad things about the taste. Whatever i need to replace it with will have to be purchasable from a real life store.
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Old 01-26-2009, 05:48 PM   #146
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Stevia is used to kick up the sweetness of the erythritol. You can use Splenda.

In fact, when I made the cake the first time, I used a combination of Diabetisweet (found at Wal-Mart) and liquid Splenda.
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Old 01-26-2009, 05:50 PM   #147
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Stevia is used to kick up the sweetness of the erythritol. You can use Splenda.

In fact, when I made the cake the first time, I used a combination of Diabetisweet (found at Wal-Mart) and liquid Splenda.
awesome...i have splenda and diabetisweet.
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Old 01-26-2009, 05:52 PM   #148
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awesome...i have splenda and diabetisweet.
I used 1/2 cup Diabetisweet + 1/2 cup Splenda equivalent for the batter, and 1/2 cup Diabetisweet + 1/4 cup Splenda for the frosting.
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Old 01-26-2009, 05:54 PM   #149
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I used 1/2 cup Diabetisweet + 1/2 cup Splenda equivalent for the batter, and 1/2 cup Diabetisweet + 1/4 cup Splenda for the frosting.
thanks!!!
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Old 01-27-2009, 10:14 PM   #150
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i went to your blog and tried to put a comment oh great the picture looked and could not figure out where to reg to be able to post a comment. sue
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