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Old 02-27-2009, 01:49 PM   #211
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Bumping one more time...my coconut flour came in today.
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Old 02-28-2009, 12:40 PM   #212
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I made the red velvet cake for Valentine's Day---I was a little disappointed, but it's my own fault, I used only Splenda. The cake was ok, flavor-wise, but the frosting with Splenda was yucky, IMO. (Weird, I used to love Splenda but lately it's just not tasting that great to me.) Yeah, it didn't compare to the Paul Deen recipe I've made for dh---I've learned my lesson, I'm going to get the suggested ingredients (got an order in with Netrition) and re-try it.
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Old 12-22-2009, 11:42 AM   #213
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Will regular cocoa powder do OK if you can't find the dutch processed?
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Old 12-23-2009, 08:19 AM   #214
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yes, I've used both dutch and regular organic cocoa powder (not dutched) and the finished cakes both tasted equally good. You can't really even taste the chocolate all that much because there's only 2 TBS for the whole cake.
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Old 12-23-2009, 09:41 AM   #215
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yes, I've used both dutch and regular organic cocoa powder (not dutched) and the finished cakes both tasted equally good. You can't really even taste the chocolate all that much because there's only 2 TBS for the whole cake.
Cool! Thanks so much
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Old 12-23-2009, 10:10 AM   #216
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Anytime!
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Old 12-23-2009, 08:51 PM   #217
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Angie, you look great! You have such nice hair. I just spied your avatar that's different from what you had when I was around a few months ago.

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Old 12-24-2009, 10:17 AM   #218
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Aw, thanks Lauren! Hope you are doing well!
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Old 11-20-2010, 06:02 PM   #219
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Bumping! Now I can't decide if I should make this or the black bean cake! Hmm, might try both!
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Old 11-21-2010, 12:52 PM   #220
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The red velvet and the coconut orange cake - are amazing. I could so bake right now!
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Old 11-24-2010, 03:42 PM   #221
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bumping cause I wanna make this for xmas! WOOHOO! lol
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Old 01-24-2011, 10:22 AM   #222
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I live in Canada and was wondering if there are stores where you can get ethyrol (spelling). If not we will be going down to Bellingham, Washington next month - does any one know if it is available in any stores there. Also if not the 1 lb. bag from Netrition - how many cups are in it. Thanks for your help. In this recipe it says to stream in the ethyrol - does that mean the crystals.
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Old 01-24-2011, 01:54 PM   #223
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Island Girl, I live in Canada and have never found it but I can get Xylitol at Shoppers Drug Mart so I used that (3/4 cup but you could use more or combine it with other sweeteners you may use) and it worked good. I am planning to make this for Valentines Day at my kids request (they almost ate the screen when I showed them it, lol!) so I will probably make it sweeter than I would for myself.
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Old 01-24-2011, 02:47 PM   #224
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Thanks Bwylde - I will check that out when I go shopping. We are on a 2 month travelling work/holiday and are in Edmonton right now so will check this out.
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Old 01-24-2011, 03:06 PM   #225
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I really like the cakes that were made. Thanks guys!
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Old 02-13-2011, 03:58 PM   #226
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redvelvetcake.jpg

I hope this picture comes thru but this is my second attempt at making this cake and it came out much better the second time.

I have a recipe for red velvet cake from my grandma and I went back to her recipe to tweak Lauren's recipe just a wee bit. I used sour cream instead of yogurt as some other people did. Grandma used buttermilk in her recipe and I figured the sour cream would be a little bit more like buttermilk. Also, grandma used white vinegar and mixed it with baking soda (yes it fizzes!) and gentley folded it into the batter as the last thing she did before putting the batter into the cake pans. For whatever reason, I was able to fill two 8" cake pans with the batter. The second time I made the frosting, I used EZSweets. I like the erythritol/stevia combo *MUCH* better. It has a "mouth feel" much more like regular frosting. My grandma's recipe did NOT use cream cheese frosting. She made a white sugar frosting I'd love to tweak into low carb. This go round, my cake was MUCH more cake like, lighter and not so dense as before but as far as cakes go, red velvet is a pretty dense cake. Prior to this attempt, it was VERY heavy.

I LOVE to bake - THANK YOU so much Lauren! I find my "zen" moments in the kitchen and I love all your recipes. Thank you so much for introducing me to erythritol and stevia - I use it so much for many of my recipes.

Enjoy!!!
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Old 02-13-2011, 07:33 PM   #227
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subscribing
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Old 02-14-2011, 02:01 AM   #228
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I have one in the oven right now for our Valentines dessert! I made it in a bundt pan and will cut it in half to frost the middle. It is smelling sooooo yummy!
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Old 02-23-2012, 09:40 PM   #229
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Bump because I really miss Red Velvet Cake!
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Old 02-25-2012, 05:13 PM   #230
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Quote:
Originally Posted by MSQueen68 View Post
Attachment 36402

Also, grandma used white vinegar and mixed it with baking soda (yes it fizzes!) and gentley folded it into the batter as the last thing she did before putting the batter into the cake pans. For whatever reason, I was able to fill two 8" cake pans with the batter. The second time I made the frosting, I used EZSweets. I like the erythritol/stevia combo *MUCH* better. It has a "mouth feel" much more like regular frosting. My grandma's recipe did NOT use cream cheese frosting.
MSQueen68 if you are still on here or anyone? Could you please explain the subbing for the vinegar and baking soda? What amounts did you use and what did you excluded (I assume you eliminated the baking powder?).

Also, you said you used EZSweets in your frosting, but then went on to say you liked the erythritol/stevia combination, which is in the original recipe. Which one did you use or all three? Thank you.
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Old 02-26-2012, 12:02 PM   #231
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I just made this last night to take to a red theme bunco party and I liked the texture and moistness of it but I could barely taste the chocolate in it. I also used 3/4c spenda and a few squirts of SF maple pancake syrup. I find it cuts the spenda-y taste that way but other than not being choc enough I really liked it. Def going to make this again!
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Old 02-27-2012, 03:06 AM   #232
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MSQueen68 if you are still on here or anyone? Could you please explain the subbing for the vinegar and baking soda? What amounts did you use and what did you excluded (I assume you eliminated the baking powder?).

Also, you said you used EZSweets in your frosting, but then went on to say you liked the erythritol/stevia combination, which is in the original recipe. Which one did you use or all three? Thank you.
Never mind, I went back to the original recipe and figured it out.
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Old 04-10-2012, 03:53 PM   #233
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Maggie, it is baking powder. Good luck with it! I love Paula recipes and hope this one can come close.
Can you please change that in the main recipe and make it match up? The ingredient list says baking powder but the instructions say baking soda. I looked up traditional recipes and they all used baking soda so that's what I just used. Hope I didn't just ruin the cake!! Thank you for the recipe.
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Old 04-10-2012, 05:19 PM   #234
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I messaged jacksmixedtape but she may not have been on recently so I will ask here.

Could the red food coloring be omitted and a caramel type frosting made with toasted coconut to make a lovely german chocolate cake with frosting?

Also I have on hand already, granulated splenda, liquid splenda, splenda quick packs, ideal white, ideal brown, diabeti-sweet brown, and erythritol. Surely without purchasing another sweetener I could use one of these in place of the stevia. Correct?

Thanks
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Old 04-10-2012, 05:41 PM   #235
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Skeeter I would try 1/8 tsp. of liquid splenda then taste to see if you need more.

I don't use stevia anymore ( except some truvia) so I always change any stevia recipe to what I have on hand. If I taste the batter I always make it a little sweeter because I lose some in the cooking.

I'm going to make this one now also. I've my yogurt now.

I think the german chocolate cake sounds lovely.
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Old 04-10-2012, 08:36 PM   #236
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Skeeter, I never use liquid Stevia. I've made this with all Splenda. Would not recommend that. I've done Truvia/Splenda Combo and it turned out great. I just added a wee bit more to make up for the missing stevia.
Oh, and I've always used baking powder in this.

Last edited by tulipsandroses; 04-10-2012 at 08:37 PM..
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Old 04-11-2012, 02:32 AM   #237
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Quote:
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Could the red food coloring be omitted and a caramel type frosting made with toasted coconut to make a lovely german chocolate cake with frosting?
Here is one from Charski, post #71 http://www.lowcarbfriends.com/bbs/lo...es-cake-3.html
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Old 04-11-2012, 06:08 AM   #238
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Skeeter, I never use liquid Stevia. I've made this with all Splenda. Would not recommend that. I've done Truvia/Splenda Combo and it turned out great. I just added a wee bit more to make up for the missing stevia.
Oh, and I've always used baking powder in this.
I have all the ingredients. With so many eggs is it eggy tasting. I looked all through this and cannot find if this has been asked. DH would not like it if it has an eggy flavor. Thinking of using mayo and maybe some sour cream in place of they yogurt.
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Old 04-11-2012, 06:30 AM   #239
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Its not eggy at all. I've never done sour cream but I've done Mayo and it made it super rich and moist.
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Old 04-11-2012, 06:32 AM   #240
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Its not eggy at all. I've never done sour cream but I've done Mayo and it made it super rich and moist.
Can't wait to try this!!!!
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