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Old 07-06-2010, 07:55 AM   #91
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Originally Posted by SugarPop View Post
Raise your hand if you love ChickenLady
*raises both hands and jumps up and down*

I still haven't made this yet..........but I will ChickenLady!
B


Now...my newbie question. I am in week 3 of Atkins. When would I be allowed to make and eat this?
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Old 07-06-2010, 01:38 PM   #92
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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.
I was watching Alton Brown making frosting on TV and he put some eggs in his and I decided that I wanted to try it...so I did and I liked it. I thought it gave the frosting a richer flavor...and your welcome.


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Now...my newbie question. I am in week 3 of Atkins. When would I be allowed to make and eat this?
I'm not really sure...read your book and see when you are able to add nuts to your diet. I think the nuts are the only thing in this cake that would be not on induction.
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Old 07-07-2010, 01:02 PM   #93
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How about this cake with the 7 min frosting instead?

Its been a while since I made this frosting, but this is my favorite LC frosting for a chocolate cake. It reminds me of marshmellow cream.

Ingredients

* 1 1/2 cups splenda
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

Directions

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
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Old 07-07-2010, 10:30 PM   #94
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that sounds gooood!
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Old 07-12-2010, 10:20 AM   #95
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HI Chicken Lady. You cake looks outstanding! Great job!

Question - Are you using Bob's Red Mill Almond flour for this, or are you making your own almond flour? I can't get it very fine like that (B'sRM) in my blender or food processor. Around here, B'sRM almond flour is $10 a lb. Conversely, I always have almond pulp left over from making my own milk, and I am trying the cake with that right now.

I don't think it will work the same. My batter was quite stiff, rather than pourable, indicating my almond pulp is absorbent. I added an extra egg, some mayo, extra oil, and some water to bring it to pourable consistency. Yikes!lol...
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Old 07-12-2010, 11:02 AM   #96
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HI Chicken Lady. You cake looks outstanding! Great job!

Question - Are you using Bob's Red Mill Almond flour for this, or are you making your own almond flour? I can't get it very fine like that (B'sRM) in my blender or food processor. Around here, B'sRM almond flour is $10 a lb. Conversely, I always have almond pulp left over from making my own milk, and I am trying the cake with that right now.

I don't think it will work the same. My batter was quite stiff, rather than pourable, indicating my almond pulp is absorbent. I added an extra egg, some mayo, extra oil, and some water to bring it to pourable consistency. Yikes!lol...
I get my almond flour on-line from honeyvillegrain...I purchase 25 pounds and put it into 1 gallon freezer zip-lock bags and freeze it. I keep a 1 gallon bag in my frig that I use out of... 25 pounds is $120.00 plus $5.00 shipping which works out to $5.00 a pound. The 25 pounds will last me for about 1 year and it stays fresh in the freezer and the frig. It is the very finest quality almond flour that I have ever used.

They carry the natural almond flour but I always get the blanched. They also carry the 5 pound bags for $30.00 plus $5.00 shipping...which would be $7.00 a pound...but you save the most money by getting the 25 pounds and storing it in your freezer if you have the space.
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Old 07-12-2010, 11:17 AM   #97
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It was a flop! It is flat and dense like a brownie.

I wanted a nice and fluffy one like yours! I suppose if I have a special event I could fork over ten bucks for flour, but I was hoping for this to work.
Phooey
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Old 07-12-2010, 12:31 PM   #98
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Chicken Lady, that is exactly how and how much I purchase, too. As a matter of fact, I just ordered 25 lbs. Julie P.S. I made this cake again for my Grandson's Bday. It is my go to Birthday Cake.
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Old 07-12-2010, 01:51 PM   #99
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Chicken Lady, that is exactly how and how much I purchase, too. As a matter of fact, I just ordered 25 lbs. Julie P.S. I made this cake again for my Grandson's Bday. It is my go to Birthday Cake.
I'm glad you enjoyed it... My daughter used this recipe to make cup cakes and made some peanut butter frosting to go on them, they were really good.
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Old 07-14-2010, 08:12 AM   #100
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Thank you for elaborating on that, Chicken Lady. That is a much better price than B'sRM, for sure! The price tag is un-doable at this point, though.

I do have almonds that I bought in bulk last year, and I googled "how to make your own almond flour". It's tedious, but will give me the flour for $2.79 a pound. That will have to suffice until I can swing a 25 pound bag. Thank you for telling me about Honeyville Grains!

It appears this flour is so versatile! I am transitioning to raw, low glycemic foods and will be able to make raw cakes and cookies with it as well as my occasional splurges on cooked foods.
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Old 07-14-2010, 10:34 AM   #101
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I do have almonds that I bought in bulk last year, and I googled "how to make your own almond flour". It's tedious, but will give me the flour for $2.79 a pound. That will have to suffice until I can swing a 25 pound bag. Thank you for telling me about Honeyville Grains!
You can always just buy 5# for the time being. It lasts quite a while (unless you bake constantly ) Honeyville really does have the best "flour" available!
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Old 07-14-2010, 10:43 AM   #102
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I made this the other day, but it had too much of a grainy texture from the almond flour for me, even using the kind from honeyville. I may try using the fake cake-ability recipe next time, I really want a cake like texture! The recipe itself is great though but I think it needs just a little bit more of a chocolate flavor, so I think I will add either some chocolate chips or melted bakers chocolate next time. It could have been a little sweeter too, I like things sweet.
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Old 09-22-2012, 12:15 PM   #103
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I've been playing with the idea of poking holes in this cake and spreading the frosting on while it's still hot and letting it seep into the cake. Or maybe doing that with half the frosting and then putting the rest of the frosting on after it cools. I may get really brave and give it a try with the next one.
Has anyone tried this? It sounds yummy
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Old 09-22-2012, 01:40 PM   #104
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I made this the other day, but it had too much of a grainy texture from the almond flour for me, even using the kind from honeyville. I may try using the fake cake-ability recipe next time, I really want a cake like texture! The recipe itself is great though but I think it needs just a little bit more of a chocolate flavor, so I think I will add either some chocolate chips or melted bakers chocolate next time. It could have been a little sweeter too, I like things sweet.
Well 2 yrs later and we love this cake!! Haha I have learned to bake low carb and now my desserts come out great! I was reading this thinking wow, I can't believe someone didn't like this cake then looked over and realized I wrote it!! I use a different frosting because I don't care for cream cheese and chocolate. I probably used splenda when I made this cake the first time and maybe that would explain the cake not being sweet enough. I now use a few different sweeteners together for synergy.

What a difference time can make!! Learning to bake low carb took some time, but it was well worth it. Now I can have my cake and eat it too!! lol
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Old 09-22-2012, 01:45 PM   #105
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I love this cake.

Gina you should have seen us 20 years ago.Some us the stuff we made was unbearable. We've come a long way.
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Old 09-22-2012, 02:05 PM   #106
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Thank goodness for sites like this and others!! When I first came here I was trying all kinds of recipes with lots of failed attempts. Now I know when reading a recipe what I will use for sweeteners and if I will like it or not. We have come a long way in regards to low carb baking that's for sure!! Im so thankful for for all the bakers on this site and others who bring such amazing recipes our way. I never feel deprived or that I'm going without anymore.
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Old 09-23-2012, 08:26 AM   #107
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I finally got around to baking this cake and really enjoyed it, will put into my dessert rotation.
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Old 09-23-2012, 08:33 AM   #108
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In the historically documented words of "Horshack" (for those old enough to remember)

"Oh, OOOO! OOOO! OOOO!"

I gotta try this one! It looks so rich and moist! I'm drooling on my keyboard!
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Old 09-23-2012, 10:00 AM   #109
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This is my very favorite low carb dessert (although Chicken Lady's carrot cake is yummy too) . I add a couple of tablespoons or so of low carb chocolate chips and instead of the frosting I use a little bit of the glaze made from the powdered sugar from Low Carb foods (Can be ordered from Netrition). Back in my high carb days, KFC had a chocolate bundt cake that I loved. This cake tastes very similar. I make it quite often. I'll probably make it again in about a week.
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Old 09-23-2012, 10:39 AM   #110
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This recipe is in our new cookbook - Gwen has several recipes published in it and they deserve to be published!
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Old 09-24-2012, 06:44 PM   #111
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This recipe is in our new cookbook - Gwen has several recipes published in it and they deserve to be published!
Yay! This is one cake!
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Old 09-25-2012, 01:31 PM   #112
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I have been wanting to make this cake for So long. The almond flour is rather expensive. But I picked up a KitchenAid food processor recently, and it has a serrated blade that did a great job of turning almonds into flour. I didn't have any eggs, so I had to use mayonnaise. So, I finally made this cake...and yeah, it's pretty awesome! Thanks Chickenlady!!
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Old 09-26-2012, 07:52 AM   #113
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This looks so good. I'd like to try it some day. Just need to find a way to sub in for the Splenda, which I'm not using anymore. Stevia isn't as easy to bake with, but I guess I'll try it.
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Old 09-28-2012, 02:26 PM   #114
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Well 2 yrs later and we love this cake!! Haha I have learned to bake low carb and now my desserts come out great! I was reading this thinking wow, I can't believe someone didn't like this cake then looked over and realized I wrote it!! I use a different frosting because I don't care for cream cheese and chocolate. I probably used splenda when I made this cake the first time and maybe that would explain the cake not being sweet enough. I now use a few different sweeteners together for synergy.

What a difference time can make!! Learning to bake low carb took some time, but it was well worth it. Now I can have my cake and eat it too!! lol
So Gina, what frosting do you use now? I am planning on using this one for my birthday cake, which is not too far away, sigh........
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Old 09-28-2012, 02:28 PM   #115
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I love this cake.

Gina you should have seen us 20 years ago.Some us the stuff we made was unbearable. We've come a long way.
Speaking of which, you should have seen what I made 30 years ago. Not a whole lot!!!!!!!!!!!!!! Glad to be back and here I stay, yeah!!!!!!!!!!!!!
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Old 09-28-2012, 08:47 PM   #116
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So Gina, what frosting do you use now? I am planning on using this one for my birthday cake, which is not too far away, sigh........
I use this one, it's amazing!! I think it's one of Lauren's recipes. I doubled it for an 8x8 cake and it was the perfect amount.

Sugar-Free Buttercream Frosting

Makes enough to frost 3-6 cupcakes

Ingredients:

1 large egg white
1/4 cup xylitol (erythritol or honey might work as well
6 tablespoons unsalted organic butter or nonhydrogenated shortening, cut into chunks
Pinch good tasting pure stevia extract (optional, for best flavor)
Big pinch sea salt
1/2 teaspoon vanilla extract (clear imitation vanilla recommended)

Whisk egg white together with xylitol in a stainless steel bowl set over a small saucepan full of water. You don't want the bottom of the bowl to touch the water. Set heat to medium-low to bring water to a simmer. Whisk egg white with xylitol 3-5 minutes, or until xylitol is completely dissolved. Dip clean fingers into egg white mixture, and pinch for any undissolved granules. Mixture will appear white and foamy. Remove steel bowl from water, and beat egg white mixture until it has about doubled in volume, and is room temperature (cool to the touch). Beat in vanilla and salt. Add chunks of softened butter or shortening, one at a time, beating for 3-5 minutes until mixture is smooth and no longer curdled. Beat in a tiny pinch of stevia and taste for sweetness, making adjustments if necessary. Don't fret if your buttercream doesn't look smooth for awhile--it will eventually come together!

If after incorporating the butter the icing is too "loose" and soupy, sit the mixing bowl in an ice bath to cool, or stick the bowl into the freezer for a few minutes, and try beating again. If the mixture is chunky like cottage cheese, heat the bowl over the simmering water again and try beating until it comes together into a smooth icing. Use a spatula to smooth out the consistency. Transfer frosting to a piping bag, or just spread directly on cupcakes.

To revive refrigerated frosting, microwave it for 5-8 seconds, and stir around bowl with a spatula until smooth and creamy again. Whip until fluffy with beaters, if desired.

~0-26g net carbs per batch of frosting, depending on how you count xylitol
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Old 09-29-2012, 03:03 AM   #117
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This looks so good. I'd like to try it some day. Just need to find a way to sub in for the Splenda, which I'm not using anymore. Stevia isn't as easy to bake with, but I guess I'll try it.
Can you use the liquid?
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Old 09-29-2012, 03:07 AM   #118
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I use this one, it's amazing!! I think it's one of Lauren's recipes. I doubled it for an 8x8 cake and it was the perfect amount.

Sugar-Free Buttercream Frosting

Makes enough to frost 3-6 cupcakes

Ingredients:

1 large egg white
1/4 cup xylitol (erythritol or honey might work as well
6 tablespoons unsalted organic butter or nonhydrogenated shortening, cut into chunks
Pinch good tasting pure stevia extract (optional, for best flavor)
Big pinch sea salt
1/2 teaspoon vanilla extract (clear imitation vanilla recommended)

Whisk egg white together with xylitol in a stainless steel bowl set over a small saucepan full of water. You don't want the bottom of the bowl to touch the water. Set heat to medium-low to bring water to a simmer. Whisk egg white with xylitol 3-5 minutes, or until xylitol is completely dissolved. Dip clean fingers into egg white mixture, and pinch for any undissolved granules. Mixture will appear white and foamy. Remove steel bowl from water, and beat egg white mixture until it has about doubled in volume, and is room temperature (cool to the touch). Beat in vanilla and salt. Add chunks of softened butter or shortening, one at a time, beating for 3-5 minutes until mixture is smooth and no longer curdled. Beat in a tiny pinch of stevia and taste for sweetness, making adjustments if necessary. Don't fret if your buttercream doesn't look smooth for awhile--it will eventually come together!

If after incorporating the butter the icing is too "loose" and soupy, sit the mixing bowl in an ice bath to cool, or stick the bowl into the freezer for a few minutes, and try beating again. If the mixture is chunky like cottage cheese, heat the bowl over the simmering water again and try beating until it comes together into a smooth icing. Use a spatula to smooth out the consistency. Transfer frosting to a piping bag, or just spread directly on cupcakes.

To revive refrigerated frosting, microwave it for 5-8 seconds, and stir around bowl with a spatula until smooth and creamy again. Whip until fluffy with beaters, if desired.

~0-26g net carbs per batch of frosting, depending on how you count xylitol
Thanks so much, Gina and Lauren!
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Old 10-01-2012, 12:04 PM   #119
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Well 2 yrs later and we love this cake!! Haha I have learned to bake low carb and now my desserts come out great! I was reading this thinking wow, I can't believe someone didn't like this cake then looked over and realized I wrote it!! I use a different frosting because I don't care for cream cheese and chocolate. I probably used splenda when I made this cake the first time and maybe that would explain the cake not being sweet enough. I now use a few different sweeteners together for synergy.

What a difference time can make!! Learning to bake low carb took some time, but it was well worth it. Now I can have my cake and eat it too!! lol

Gina...could you tell me what your mix of sweeteners is for this recipe? I am "fairly" new to baking LC...I go on a stretch of baking and stop...haven't done any baking for months now. I would love to make this cake, but don't want to waste 4 cups of almond flour if it doesn't turn out!!

TIA!
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Old 10-01-2012, 12:48 PM   #120
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I use the measurents listed. I was thinking either my tastes have changed since or maybe I had used all Splenda the first time I made it. I like the sweetness level and taste using the splenda, erythritol and stevia that's called for in the recipe. I think I've used xylitol in place of the erythritol before with the same results. Hope this helps.
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