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Old 06-10-2010, 05:57 PM   #61
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This cake is amazing! I didn't have quite enough chocolate powder (made 1/2 a batch and was just shy of a 1/4 cup) but it's still super good. Thanks for this great recipe, this cake is wonderful!
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Old 06-10-2010, 08:18 PM   #62
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I walked right past the sour cream at the store today.
I finally got around to making this cake TONIGHT!!! Good thing dh did'nt want cake tonight.....but he's looking forward to it tomorrow!
Anyway....i did'nt quite have enough sourcream, so....I added some mayo.
Think this will be OK???

I guess I'll know tomorrow.

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Old 06-10-2010, 08:26 PM   #63
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i want to try this...yummy! not for another month or so, but when its time, this is the dessert i will make.
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Old 06-10-2010, 08:33 PM   #64
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Originally Posted by chantyl03 View Post
i want to try this...yummy! not for another month or so, but when its time, this is the dessert i will make.
You will not regret this at all. Last thanksgiving, I made it twice!! well....actually my cat scared the crap out of me and I dropped the dang pan upside down on my way to the basement frig. It was lookin' so good....I went right back upstairs to make another one!!!

It did'nt last long!!!
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Old 06-11-2010, 04:42 AM   #65
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Originally Posted by mrs_munro View Post
I agree! It really is "all that"

I've made this into cupcakes with a ganache topping, the only thing they needed was some sort of white fluffy filling to turn them into Ho Ho's!
Try whipping some cream to which you have added sweetener and a little bit of dry SF vanilla pudding mix. It stabilizes the cream and when I frosted this recipe, (made into cupcakes), with it, they reminded me of devil dogs!

Actually, this recipe is so moist and delicious that most of the time I don't even frost them. That way, I can call them muffins and have one as a midafternoon snack.

Another tip- I mix up bags of the dry ingredients and keep them in the freezer. (I do 1/2 of the recipe, which makes 12 cupcakes/muffins). Then it is so easy to add eggs, oil, sour cream and vanilla and whip up a fresh batch. I also do that with the carrot cake variation, and the chocolate mayo cake.
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Old 06-11-2010, 04:54 AM   #66
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Cap57 You are an Evil Genius!!
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Old 06-15-2010, 07:00 AM   #67
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This recipe looks absolutely fabulous. As soon as I can collect all the ingredients I am going to make it!!!!! Thanks for posting, and bumping!!!
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Old 06-19-2010, 01:31 PM   #68
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Chickenlady, I want to make this for my sons birthday tomorrow. How much stevia do you think 4 packets are. I only have the powdered loose kind. Thank you Julie
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Old 06-19-2010, 05:42 PM   #69
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Chickenlady, I want to make this for my sons birthday tomorrow. How much stevia do you think 4 packets are. I only have the powdered loose kind. Thank you Julie
I'm at my daughter's house for the weekend so I don't have any here or I would measure it..but my best guess would be about two teaspoons.
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Old 06-21-2010, 11:32 AM   #70
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OMG. I made this yesterday for my son's birthday, and it was fabulous. Really, I can't tell you how good this was. It has become my favorite low carb dessert. If you haven't tried it, DO Julie
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Old 06-21-2010, 01:09 PM   #71
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wow, that is beautiful!
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Old 06-30-2010, 10:11 PM   #72
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Does anyone know the carb count?
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Old 06-30-2010, 11:05 PM   #73
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I have got to make this soon!!
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Old 07-01-2010, 11:13 AM   #74
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Quote:
Originally Posted by cookie34 View Post
Does anyone know the carb count?
I don't usually count carbs I just don't eat what I'm not supposed to, so all these counts came off the web. According to that the cake has 44g of carbs and the frosting is 8.5g. So together 52.5g

So 12 very large servings would be 4.375g
Or 24 normal size servings would be 2.1875g


Almond Flour Fudge Cake

Cake:
4 cups almond flour – scooped –16 ounces …16g
2 cups Splenda (liquid equivalent or granular) I used liquid…0
1/2 cup Erythritol – granular….0
4 packets Stevia Plus….0
1/2 cup cocoa - I like the Hershey's Special Dark…16
2 teaspoons baking powder…2
2 teaspoons baking soda….0
1/2-teaspoon salt…0
1 tablespoons vanilla…0
1/3-cup oil…0
4 eggs…2
1-cup sour cream…8

Frosting:
1/2-cup butter – 1 stick – room temp…0
1 large egg – room temp….1/2
1/3 cup granular Erythritol – powdered – I use my coffee bean grinder…0
1/3 cup Splenda…liquid…0
2 packets Stevia Plus….0
8 ounces cream cheese – room temp…8
1 teaspoons vanilla…0
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Old 07-01-2010, 12:08 PM   #75
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I just got everything to make this, so will be making it hopefully this weekend!! It has been calling my name. Thanks for the carb counts they are awesome!!!
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Old 07-01-2010, 12:21 PM   #76
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Originally Posted by Ginaaaaaa View Post
I just got everything to make this, so will be making it hopefully this weekend!! It has been calling my name. Thanks for the carb counts they are awesome!!!
I hope you enjoy it and have a great weekend with lots of fireworks.
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Old 07-01-2010, 09:29 PM   #77
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Does anyone know where I can buy Erythritol besides online?
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Old 07-01-2010, 10:43 PM   #78
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Does anyone know where I can buy Erythritol besides online?
If you live near a large city you might find an upscale food store that carries it.
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Old 07-02-2010, 08:45 AM   #79
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Does anyone know where I can buy Erythritol besides online?
Whole Foods
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Old 07-02-2010, 12:05 PM   #80
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I'm making this again for the 4th. It is so darned good. Thanks again, Chicken Lady. Julie
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Old 07-02-2010, 02:24 PM   #81
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I'm making this again for the 4th. It is so darned good. Thanks again, Chicken Lady. Julie
Hope you have a happy 4th.
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Old 07-03-2010, 11:24 AM   #82
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Back at you. Julie
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Old 07-03-2010, 11:35 AM   #83
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I know of a few grocery stores that have a great variety of products that you guys mention but i'm not sure that I've seen Erythritol. Is there a substitute you can use for this recipe? Or should I hunt it down LOL That cake looks insanely good and I HAVE to have some.
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Old 07-04-2010, 12:57 PM   #84
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The Chicken Lady, I was wondering if you are using olive oil for your oil? Thanks and Happy 4th of July!
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Old 07-04-2010, 03:29 PM   #85
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Originally Posted by Kismet311 View Post
I know of a few grocery stores that have a great variety of products that you guys mention but i'm not sure that I've seen Erythritol. Is there a substitute you can use for this recipe? Or should I hunt it down LOL That cake looks insanely good and I HAVE to have some.
Erythritol is a great product; I love it and would really miss it if I couldn't get it any more. When I buy it I purchase a 5-pound bag and treat it like white gold. I think it's worth the extra money I spend ordering it. I don't live near a large city so I have no choice but to order mine on-line but if you can find a store near you that carries it there is no way I would pass it up.

Quote:
Originally Posted by parrotchic View Post
The Chicken Lady, I was wondering if you are using olive oil for your oil? Thanks and Happy 4th of July!
No just vegetable oil

Last edited by The Chicken Lady; 07-04-2010 at 03:30 PM..
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Old 07-04-2010, 08:40 PM   #86
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Old 07-05-2010, 07:54 AM   #87
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I still haven't made this yet..........but I will ChickenLady!
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Old 07-05-2010, 09:01 AM   #88
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I do, I do!
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Old 07-05-2010, 11:49 AM   #89
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I do, I do, too I made this again yesterday, and as usual it was fanfrickingtastic. Just had a piece for breakfast. Make it... You will not be sorry. Julie
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Old 07-06-2010, 08:30 AM   #90
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CL..... made the cake and it was a big hit with my fussy DD and SIL. Do have a question tho'. Why the egg in the frosting? I decorate cakes and never had a cream cheese frosting with an egg included. Just curious.

Plan to make this for a picnic coming up where sugar free desserts are encouraged. I know it will be a hit. Thanks for sharing.
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