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Old 02-13-2013, 11:01 AM   #181
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Thanks, Julie. It sure tasted incredible, too.
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Old 02-13-2013, 11:03 AM   #182
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Originally Posted by Vilya View Post
Pictures!! I just made this tonight, for Thanksgiving tomorrow. I made it with chocolate frosting, from a thread here, of course!

Can't wait to tear this up tomorrow.
Holy mother of all knowledge in the Universe. That looks amazing and outrageously chocolatey! I didn't know about brownie frosting! I foretell death by chocolate in my future.
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Old 02-13-2013, 11:52 AM   #183
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Chicken Lady, I just HAD to show you what I made with your Almond Fudge Cake today. It was DELICIOUS and I'm so glad it's not too sweet for my taste. I subbed in butter for the oil and I used liquid sweetener to cut carbs. This one's a keeper!! Here's my Valentines's creation for my hubby I made today:

I posted this creation on my website but gave you full credit and a link to this thread for all to see the original post. Thanks for your many talents, my dear.
WOW!!!! That looks incredible!!!! Great job...
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Old 02-13-2013, 12:41 PM   #184
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Wow, Peggy, that's a thing of beauty!

My DH LOVES strawberries but doesn't care for chocolate and strawberries together - however he loves raspberries and chocolate! I'm thinking a version using raspberries instead would make him swoon!
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Old 02-13-2013, 12:53 PM   #185
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Thank you Chicken Lady. I am soooo pleased with your cake recipe. How can it NOT make a good cake!?

Thanks so much, Char. We're just the opposite of your husband. We don't care for raspberry with chocolate but LOVE strawberries with chocolate. DH had another piece today and says it's still good. The frosting is holding up well in the fridge with the gluc in it.

I was wondering if pureed red cherries with a splash of amaretto added would be a tasty variation of this layer cake. Kind of a Black Forest Cake wearing a different outfit.
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Old 02-13-2013, 01:53 PM   #186
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I'm a purist - I like CHOCOLATE with my chocolate!

But I'd be tempted by that Black Forest version.

I've done one before using the no-sugar-added cherry pie filling. It was pretty dang good!
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Old 02-13-2013, 01:59 PM   #187
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Buttoni--I find the gluc seems to mute flavours when added to things--like frosting--did you find that the flavours stayed bright the next day?
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Old 02-13-2013, 02:04 PM   #188
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Buttoni--I find the gluc seems to mute flavours when added to things--like frosting--did you find that the flavours stayed bright the next day?
Not to digress but WHO is that gorgeous woman in that avatar, hmmmmm????
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Old 02-13-2013, 02:08 PM   #189
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Char!
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Old 02-13-2013, 02:24 PM   #190
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Thank you Chicken Lady. I am soooo pleased with your cake recipe. How can it NOT make a good cake!?
LOL, you are so welcome, I'm glad you enjoy it.
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Old 02-13-2013, 02:55 PM   #191
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Char!
I'd like to know which fountain of youth you've been drinking from girlfriend!

You look FAB-U-LOUS!!
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Old 02-13-2013, 06:20 PM   #192
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Buttoni--I find the gluc seems to mute flavours when added to things--like frosting--did you find that the flavours stayed bright the next day?
I didn't notice any change in flavor when I tasted it today, Ouiz. The berries tasted just as sweet. But I had a lot of them in the whipped cream.
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Old 02-13-2013, 08:33 PM   #193
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Oh, Buttoni -, what a delicious looking cake - well done my friend! You indicate frozen strawberries in the icing, do you think fresh would be too juicy to use? I was planning to buy some fresh tomorrow but may need to change that to frozen if you think that's best. I definitely see this in my very near future!!

Never mind - I just re-read your icing recipe and you say fresh berries can be used, LOL, I was so excited I read but didn't retain!!

Last edited by Tweaker Geek; 02-13-2013 at 08:38 PM..
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Old 02-14-2013, 04:56 AM   #194
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I hope you like it Tweaker. The real star here is the chocolate cake. What I did with it was just one of the many possibilities for such a tasty cake.
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Old 02-14-2013, 08:58 AM   #195
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Thank you for this recipe Chicken Lady! A perfect Valentine cake for my Mr.

I halved the recipe and it is so moist. I brushed a very thin layer sf strawberry glaze on it to retain moisture and am serving it with dollops of strawberry, sweetened whipped cream cheese.
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Old 02-14-2013, 06:54 PM   #196
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Do you make the almond flour with just ground up toasted almonds?
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Old 02-14-2013, 07:23 PM   #197
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Peggy you are simply incredible. I am sitting here licking the screen. Mmmmm... it is a stunning visual.
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Old 05-01-2013, 08:32 PM   #198
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I just wanted to know why you use 3 different sweetener's for your cake?
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Old 05-02-2013, 03:38 AM   #199
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Crazylady - Chocolate specifically with Splenda in baked items don't play well together, it gets bitter. A combination of sweeteners works much better.
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Old 05-09-2013, 05:42 PM   #200
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I am going to make this cake this weekend for Mother's day. My first try.
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Old 05-10-2013, 09:45 AM   #201
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You will not be sorry dawn.
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Old 05-22-2013, 06:32 PM   #202
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Think this would work in a 13"x9" pan as just one layer with one layer of the strawberry frosting? For a 4th of July picnic.
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Old 05-23-2013, 01:29 AM   #203
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ladeeda, I don't see why not. Maybe try making it before the picnic. I'm sure no one will have a problem eating it.
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Old 05-23-2013, 06:15 AM   #204
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Think this would work in a 13"x9" pan as just one layer with one layer of the strawberry frosting? For a 4th of July picnic.
The recipe posted in post #1, is made in a 9X13 pan. So the pan is the correct size. And I am sure you cannot go wrong with strawberry frosting. Sounds very appropriate for July 4th!
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Old 05-23-2013, 01:04 PM   #205
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this looks like a wonderful cake! Has anybody who used a Fake Cakeability recipe ever subbed out the xanthan gum with glucomannan? I have the gluc but not the xanthan.
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Old 05-23-2013, 03:59 PM   #206
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Terry and Dawn, thanks for your feedback. Think I'll try 1/4 recipe in my 6" sq casserole...only me eating LC here and I'll eat the whole thing. lol I have absolutely no will power.
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Old 05-23-2013, 05:39 PM   #207
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Deb, I don't use the fake cakeability. But I have subbed glucomannan for xanthan many times. It works great.
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Old 05-24-2013, 01:37 AM   #208
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Someone earlier in this thread (yes, I read the whole thread as this cake looks so amazing and you all post such wonderful variations), asking if anyone had made a red velvet cake using this recipe as a base. Has anyone? I adore red velvet and would love to here from you.

Tracy
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Old 05-24-2013, 11:35 AM   #209
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I am going to make this cake this weekend for Mother's day. My first try.
Ok, after drooling at this cake for years, I have finally made it Just pulled it out of the oven and the first bite I tasted was wonderful. I am so excited!!! Most things I bake that are low carb end up being dry. Especially when they are made with almond flour. This tastes great. Must be the sour cream that adds that moistness.
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Old 05-24-2013, 11:37 AM   #210
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Deb, I don't use the fake cakeability. But I have subbed glucomannan for xanthan many times. It works great.
oh goody, theres a cake in my future!

Quote:
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Someone earlier in this thread (yes, I read the whole thread as this cake looks so amazing and you all post such wonderful variations), asking if anyone had made a red velvet cake using this recipe as a base. Has anyone? I adore red velvet and would love to here from you.

Tracy
isn't red velvet just chocolate cake with red food colouring added? I've never eaten and don't know what it is...but that's my nearest guess?
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