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Old 11-20-2009, 10:59 AM   #1
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Almond Flour Fudge Cake - pic

Almond Flour Fudge Cake

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

Frosting:
1/2-cup butter – 1 stick – room temp
1 large egg – room temp
1/3 cup granular Erythritol – powdered – I use my coffee bean grinder
1/3 cup Splenda
2 packets Stevia Plus
8 ounces cream cheese – room temp
1 teaspoons vanilla


Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

In a large bowl combine dry ingredients and stir well.

Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist.

Remove from the oven to a wire rack and cool completely.

To Make Frosting:
Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

Add the egg and beat until very fluffy…beat in vanilla.

Add softened cream cheese a little bit at a time beating until fluffy after each addition.

Frost cake...store in frig.

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Courage doesn't always Roar - Sometimes it is the quiet voice at the end of day saying I will try again tomorrow.
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Old 11-20-2009, 11:21 AM   #2
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I'm definitely making this one!! Thank you for posting your recipe
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Old 11-20-2009, 11:28 AM   #3
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Wow, after I make my Thanksgiving things, I am coming back to this one! That looks terrific!
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Old 11-20-2009, 11:52 AM   #4
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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.
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Old 11-20-2009, 02:13 PM   #5
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:::::::::::::SWOON:::::::::::::::::: This looks incredible!!
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Old 11-20-2009, 02:24 PM   #6
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Boy, does that ever look good Chicken Lady! I have everything I need to make this, will have to do that very soon. Thanks for posting the recipe and especially the picture!
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Old 11-20-2009, 02:27 PM   #7
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Old 11-20-2009, 05:17 PM   #8
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Looks delicious - love that dark color contrast with the white frosting. Wow -you're on a roll lately with your lovely baking, Chicken Lady.
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Old 11-20-2009, 08:06 PM   #9
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Looks delicious - love that dark color contrast with the white frosting. Wow -you're on a roll lately with your lovely baking, Chicken Lady.
Thanks...I'm trying really hard to have lots of low carb goodies on hand for the holidays. Don't want to fall off the wagon.
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Old 11-21-2009, 05:59 AM   #10
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WOW!!! I am off of LC sweets till Thanksgiving then the day after I am SO making this!! TY!!

You are On a great LC baking run now GF!

HUGS
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Old 11-21-2009, 07:19 PM   #11
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Wow, ChickenLady, this is really good. I made half the recipe (to make sure we liked it ) and even DH thought it was good. Thanks!
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Old 11-22-2009, 06:20 AM   #12
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Wow, ChickenLady, this is really good. I made half the recipe (to make sure we liked it ) and even DH thought it was good. Thanks!
I'm glad you like it...I love almond flour. To me it's the best LC caking flour sub. All the others taste bad and you have to try to cover the bad taste...almond flour starts out tasting good and then you just add to it.
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Old 11-22-2009, 03:37 PM   #13
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Thanks for the picture! This looks wonderful!
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Old 11-22-2009, 08:59 PM   #14
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That sure does look good.

I have a question though:

Quote:
Cake:
4 cups almond flour – scooped –16 ounces
Is that a typo or does almond flour measure out differently?

TIA
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Old 11-23-2009, 07:35 AM   #15
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Quote:
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That sure does look good.

I have a question though:



Is that a typo or does almond flour measure out differently?

TIA
I measure my almond flour by scooping and shaking...not real accurate...so I weighed it after measuring and I get 4 ounces per cup. So 4 cups at 4 ounces each would be 16 ounces or 1 pound of almond flour total for the recipe.
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Old 11-23-2009, 09:42 AM   #16
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Thanks for explaining. I just measure, don't weigh.
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Old 11-23-2009, 11:14 AM   #17
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Thanks for explaining. I just measure, don't weigh.
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Old 11-23-2009, 12:10 PM   #18
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This looks wonderful, ChickenLady......
Cake is my weakness, so I'll definitely be making this......I already have leftover LC frosting and all the ingredients for the cake. Thank you so much!
B
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Old 11-23-2009, 12:31 PM   #19
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Quote:
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This looks wonderful, ChickenLady......
Cake is my weakness, so I'll definitely be making this......I already have leftover LC frosting and all the ingredients for the cake. Thank you so much!
B
I'm going to have to make another one...actually two...got to have plenty for Turkey day.
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Old 11-23-2009, 04:07 PM   #20
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Well, Chicken Lady, you made me do it!!

Congratulations to you, this is a delicious cake. Here's a couple pics I took - the green on top is granular E with a little green food coloring.



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Old 11-23-2009, 04:17 PM   #21
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Quote:
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Well, Chicken Lady, you made me do it!!

Congratulations to you, this is a delicious cake. Here's a couple pics I took - the green on top is granular E with a little green food coloring.



Aren't you the artist? That is beautiful!!

Thank you...now I know how I'll do my Thanksgiving cake.

Is that one frosting recipe or two?
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Old 11-23-2009, 04:23 PM   #22
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Thanks, CL.

One frosting recipe, I really beat the heck out of it after each addition of cream cheese to keep it super fluffy.
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Old 11-23-2009, 04:28 PM   #23
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Thanks, CL.

One frosting recipe, I really beat the heck out of it after each addition of cream cheese to keep it super fluffy.
Thanks!!!!
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Old 11-23-2009, 05:34 PM   #24
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WOW! I want a piece now!!
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Old 11-23-2009, 05:40 PM   #25
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This looks fabulous! A definite to make. Thanks for the recipe.
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Old 11-23-2009, 05:46 PM   #26
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Quote:
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Well, Chicken Lady, you made me do it!!

Congratulations to you, this is a delicious cake. Here's a couple pics I took - the green on top is granular E with a little green food coloring.









*thud*



*drools*
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Old 11-25-2009, 05:48 AM   #27
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Bump
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Old 11-25-2009, 06:37 AM   #28
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Any idea what the carb content is on this?
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Old 11-25-2009, 08:48 PM   #29
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I made this tonight....twice!!! The 1st one had a little bit of an accident on the way down to the basement frig My cat scared the CRAP out of me and , there went the cake!!!
It looked so dang good, I went back upstairs and made another one!! This will sure be one recipee to remember!!
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Old 11-26-2009, 06:18 AM   #30
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I made this tonight....twice!!! The 1st one had a little bit of an accident on the way down to the basement frig My cat scared the CRAP out of me and , there went the cake!!!
It looked so dang good, I went back upstairs and made another one!! This will sure be one recipee to remember!!

OMG Wishbone, I feel so bad that happened to you! What a trooper you are though to go back and make another one! Hope you have a Happy Thanksgiving and that you enjoy the cake!

Bad Cat, Bad Cat
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