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Old 06-14-2010, 08:04 AM   #271
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1/4 cup regular erythritol comes out to 1/3-1-2 cup powdered. If you start with powdered, I would double it. Also throw in a little of some other sf sweetener if you have it. I use a mixture of stevia, sucralose, and erythritol. But the erythritol is key when you are making a chocolate recipe. As for your not-sweet-enough cake, see if putting some whipped cream on it helps.
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Old 06-14-2010, 09:49 AM   #272
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That may have been my problem. I started with powdered and then I ran it through my bullet so I should have used more. I will try that next time and see how it does.
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Old 06-14-2010, 12:11 PM   #273
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Quote:
Originally Posted by Patricia Dowd View Post
That may have been my problem. I started with powdered and then I ran it through my bullet so I should have used more. I will try that next time and see how it does.
I also started with powdered but had read the thread thoroughly so knew to use double the amount. Still put it through the blender because it was lumpy.
And actually, I felt the icing was too sweet so I will cut back the E just a bit next time.
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Old 06-14-2010, 01:57 PM   #274
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I guess I just did not read far enough in the thread. I will go back and read it all. I am going to make this cake again because it is as close to the high carb flour cake I have seen. It is unreal how it has no flour but looks and taste like it has. I started with the powdered E but it did have some lumps so that is why I put it in the bullet but I will double next time.
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Old 06-16-2010, 08:43 AM   #275
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Subbing for my bday cake! Yum
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Old 06-16-2010, 10:30 AM   #276
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I can't believe I didn't try these before.
OMG!! So moist and airy. I used the E and honey combo, and everything else according to the instructions, but I made cupcakes.

Quote:
Originally Posted by BikerAng View Post
Oops, just looked at my muffin pan and it's only 12, not 15. The cake batter fit perfectly in my 12 muffin pan and the frosting frosted 12 as well.
So following your cue, Ang, I went ahead and filled my 12 cupcakes with batter. I think the batter was too high because they overflowed all over the top of the pan.

And then they sunk in the middle.

Is that because I mixed the batter too long, over because I overfilled them

I was going to frost them, but they are so ugly, I'm considering this the test batch. DH hasn't seen them yet.

Lauren, thanks so much for this recipe!!!
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Last edited by Bar10der; 06-16-2010 at 10:32 AM..
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Old 06-16-2010, 10:45 AM   #277
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I can't believe I didn't try these before.
OMG!! So moist and airy. I used the E and honey combo, and everything else according to the instructions, but I made cupcakes.



So following your cue, Ang, I went ahead and filled my 12 cupcakes with batter. I think the batter was too high because they overflowed all over the top of the pan.

And then they sunk in the middle.

Is that because I mixed the batter too long, over because I overfilled them


I was going to frost them, but they are so ugly, I'm considering this the test batch. DH hasn't seen them yet.

Lauren, thanks so much for this recipe!!!
Overflowing might be caused by over filling or your oven is not hot enough. If your oven is hot enough the batter will cook as fast as it rises forming the dome. But if it's not hot enough then as the bottom of the cupcakes cooks and expands, the top is still wet so it overflows. I preheat the oven at 400-450 then when I put the cupcakes in, I lower the heat to 350. HTH
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Old 06-16-2010, 12:31 PM   #278
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Thanks. I KNOW the overflowing was caused by the filling the cups up too much.

DH tasted them and said they were the weirdest shaped cupcakes he'd ever seen. But he definitely liked them. Haven't told him what I made them with yet.
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Old 06-16-2010, 12:32 PM   #279
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Oh no, I'm sorry to hear that Bar10der! My muffin pan might have larger muffin cups than yours? I'm not sure. Dollkey is correct, if the muffin cups were filled too full they will overflow when baking then sink in the middle. I think my muffin cups were filled 2/3rds full? I haven't made them in quite a while and can't remember. Did the batter come to the top of the cups?
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Old 06-17-2010, 04:52 AM   #280
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I tend to overfill my muffin tray because I like bigger muffins/cupcakes So I just make sure that the oven is hot enough. You have to keep watching it though so they don't "explode" Once they've risen, I lower the heat.
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Old 06-17-2010, 08:13 AM   #281
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I've never tried that, interesting trick Dollkey! I'll have to try it sometime, I like nicely formed domes on my muffins/cupcakes too.
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Old 06-17-2010, 11:36 AM   #282
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ok all this talk has me in the mood for these into cupcakes. Making some tonight
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Old 06-17-2010, 11:42 AM   #283
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Quote:
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Oh no, I'm sorry to hear that Bar10der! My muffin pan might have larger muffin cups than yours? I'm not sure. Dollkey is correct, if the muffin cups were filled too full they will overflow when baking then sink in the middle. I think my muffin cups were filled 2/3rds full? I haven't made them in quite a while and can't remember. Did the batter come to the top of the cups?
No problem, Ang. Not your fault.

Yeah, I pretty much filled it to the top. The cooked batter was all over the top. But I didn't know how high they were supposed to rise. It's a learning experience. My cupcake pan is about 30 y/o, so yeah, it's probably smaller than yours.

But now I know better. Next time, I'm making cake.

Quote:
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I tend to overfill my muffin tray because I like bigger muffins/cupcakes So I just make sure that the oven is hot enough. You have to keep watching it though so they don't "explode" Once they've risen, I lower the heat.
Good idea, I had never heard that before.
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Old 06-19-2010, 12:29 AM   #284
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Hey guys whatsup !
I just joined this forum today while I was looking for a healthy sugar substitute for sugar in my baking needs... This is a great thread

One thing is that I am not willing to use artificial sweeteners like Splenda. I know a lot of people here have nor problem with it and use it sparingly, but I don't trust its safety, especially in large quantities.

After browsing the forums for a couple hours, what I understood is that instead of sugar, a 1:1 grinded erythritol serving + a couple of packets of Stevia should do the trick... is that correct ?

I mostly bake brownies and cookies, so I don't know if that sugar substitute mix is good enough for that. For example, I want some fudgy brownies like these:

Project Domestication: Cook's Illustrated - Chewy Brownie Recipe

Thank you !!!

PS: - What about blackstrap molasses? What effect would they have ? All I read about them seemed to be positive health-wise
- Polydextrose ? I read it would help somehow but is it necessary ? I don't trust its safety either... (EDIT: Acually after looking at some studies done on PDX, it seems pretty safe, and the only side effect was being laxative, which only happened when people consumed 90 grams ina day or 50 grams in one sitting)

Sorry for the many questions, but im new here, got a lot to discover

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Old 10-02-2010, 05:16 PM   #285
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Just make this cake.....again! The first time I made it, I misread the directions and put in 3/4 of a cup of Truvia (a mix of E and Stevia) AND 1/3 cup of honey. It was so good, I left it that way. I wanted to make the frosting but was too lazy to powder my E. My BF wanted SF vanilla pudding on the side and he thought it was fabulous! (It was)And he's a sugar fiend! Really, if you haven't made this, break down and do. You won't regret it!
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Old 10-02-2010, 05:36 PM   #286
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My favorite lowcarb chocolate cake.
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Old 10-02-2010, 06:24 PM   #287
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I just found this tonite! Now I know what my next baking project will be!
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Old 10-03-2010, 06:23 AM   #288
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I just found this tonite! Now I know what my next baking project will be!
It's crazy good! I used 2T Hersheys Special Dark and 4T of regular Herseys cocoa. It was almost black! Love the Truvia also because it is already a combo of E and Stevia in perfect proportions but I had to open a bunch of packets!
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Old 10-03-2010, 06:26 AM   #289
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It's crazy good! I used 2T Hersheys Special Dark and 4T of regular Herseys cocoa. It was almost black! Love the Truvia also because it is already a combo of E and Stevia in perfect proportions but I had to open a bunch of packets!

I haven't gone near any Stevia so far but from what I read on this thread and your latest post, I have to give the Truvia a try. And heck, I don't care about opening a bunch of packets! Did that for so long before they came out with liquid and bulk AS lolol I think I'm going to borrow your combo of the Special Dark and the regular Hershey's too! TY for posting that!
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Old 10-03-2010, 11:23 AM   #290
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I noticed truvia now has a jar of spoonable/pourable product but I haven't figured out the cost breakdown yet.

http://whrefresh.com/wp-content/uplo.../05/truvia.jpg

(not a sales link, just a photo)

Meanwhile, today I am baking this cake, and also making vanilla ice cream and caramel sauce from other SF recipes on this site. I'm going to make a goblet-style cake sundae, and then probably die from all the sugar alcohols.

Edit: I think I saw that jar in my grocery store for 6.99/jar, which pushes the per-pound price pretty darned high, even as compared to a pound of erythritol. Which I suppose is not surprising.

Last edited by Perdita; 10-03-2010 at 11:37 AM..
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Old 10-03-2010, 12:04 PM   #291
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I haven't gone near any Stevia so far but from what I read on this thread and your latest post, I have to give the Truvia a try. And heck, I don't care about opening a bunch of packets! Did that for so long before they came out with liquid and bulk AS lolol I think I'm going to borrow your combo of the Special Dark and the regular Hershey's too! TY for posting that!
Quote:
Originally Posted by Perdita View Post
I noticed truvia now has a jar of spoonable/pourable product but I haven't figured out the cost breakdown yet.

http://whrefresh.com/wp-content/uplo.../05/truvia.jpg

(not a sales link, just a photo)

Meanwhile, today I am baking this cake, and also making vanilla ice cream and caramel sauce from other SF recipes on this site. I'm going to make a goblet-style cake sundae, and then probably die from all the sugar alcohols.

Edit: I think I saw that jar in my grocery store for 6.99/jar, which pushes the per-pound price pretty darned high, even as compared to a pound of erythritol. Which I suppose is not surprising.
LOVE Truvia! Netrition's 140 pkt box is a much better price than the store.
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Old 10-16-2010, 05:17 PM   #292
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Cooked this tonight as cupcakes. Will let you know how they taste tomorrow when they are frosted! I did taste the batter and it taste just like cake batter to me! I am too excited about these...
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Old 10-26-2010, 04:51 PM   #293
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I was wondering if any of you could help me....I am trying to figure out if the first page on this thread is what everybody used to make this cake, or if somewhere along the way it was changed....I just don't have the time to go over the entire l0 pages....help!!! thanks!
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Old 10-26-2010, 07:16 PM   #294
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Go to Lauren's blog (google Healthy Indulgences) and she has it posted there. I BELIEVE it's the same as what she posted, and it's great that way! Other tweaks aside, you can't go wrong with what's on her website, IMHO.
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Old 10-26-2010, 07:36 PM   #295
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I made it exactly like it was posted and it was great!
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Old 10-27-2010, 02:15 PM   #296
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I was wondering if any of you could help me....I am trying to figure out if the first page on this thread is what everybody used to make this cake, or if somewhere along the way it was changed....I just don't have the time to go over the entire l0 pages....help!!! thanks!
I think most of us make it as posted. I sometimes use black soy beans and liquid splenda instead of stevia. It is so good it needs no tweaking and the proof is that my friends ask for the recipe - and its not just to be polite, when I make LC things they don't like they tell me.
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Old 10-27-2010, 02:45 PM   #297
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I was wondering if any of you could help me....I am trying to figure out if the first page on this thread is what everybody used to make this cake, or if somewhere along the way it was changed....I just don't have the time to go over the entire l0 pages....help!!! thanks!
Yes, it is the same cake. Just 10 pages of commentary!!
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Old 10-28-2010, 06:26 PM   #298
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Because we all love to comment, lolol. It's what we do; it's in our DNA. Right? Great cake too~!~
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Old 04-08-2011, 10:44 AM   #299
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Followed the OP's recipe. Accidentally used a can of Eden Organics Black Soybeans (unsalted). I used Hershey's Dark Cocoa for the cake and 6 Tbsp. regular cocoa for the frosting plus one Tbsp. of dark cocoa. I made one 9" cake, cut in half and then stacked. Have not cut into yet, waiting for dinner & dessert tonight!
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Old 04-08-2011, 11:56 AM   #300
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THAT is one yummy looking cake! I did the same thing, using Hersheys Special Dark for the cake and the regular cocoa for the icing the first time. second time I used Special Dark for both, and although it was still very good, I liked the first way better. No one believes this is not the high carb stuff! I always make it just like Lauren says...
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