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Old 06-03-2014, 09:32 PM   #1
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Southern Praline Pecan Cake

A good friend of mine makes this cake and it is wonderfully moist! It is one of my favorite cakes- and that says something because I am usually all about the frosting and there is no frosting! The can of frosting is baked into the cake. How would YOU de-carb it? It's from allrecipes.

Ingredients:
1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4 eggs
3/4 cup vegetable oil
1 cup water
1 cup chopped pecans

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
2. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
3. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

******

Here is a recipe for Kraft's Coconut Pecan Frosting. It sounds like the right frosting.

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans


BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. (start timing after it begins to boil) or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.
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Old 06-04-2014, 06:07 AM   #2
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The frosting is a German Chocolate frosting and I have at least 15 recipes for that. I am listing one that I found interesting. Kevin had a pecan Pie cake recipe. You could use his bake mix or substitute another.
Pecan Pie Loaf Kevin
1/4 cup diabetisweet brown
1/4 cup erythritol
1/2 cup of bake mix
1/2 tsp. splenda quick pack
1 T. not/sugar
1/2 cup chopped pecans
2 eggs, beaten
1/4 cup butter, softened
1 tsp. cinnamon
1 tsp. baking powder
Preheat oven to 350. Line muffin cups with paper liners. In a bowl stir together brown sugar, bake mix, baking powder, cinnamon and pecans. In a separate bowl beat eggs and butter together until smooth. Stir in dry ingredients until just combined. Spoon batter into muffin cups, about 2/3 full. Bake for 30-35 minutes.
German Chocolate Topping Low Carb Family
1 stick of butter
½ cup granular xylitol (or heaping ½ cup granular erythritol)
12 drops EZ Sweetz (equivalent to ½ cup Splenda)
¼ cup heavy cream
1 teaspoon molasses
Pinch of salt
½ teaspoon vanilla
1 ½ cups chopped pecans
½ cup shredded, unsweetened coconut
Melt butter in a small pot over medium heat. Add xylitol, EZ Sweetz, cream, molasses, and salt. Heat until the mixture just starts to bubble and the xylitol is dissolved. Remove from heat. Stir in vanilla first, and then add the pecans and coconut. Mix well to coat. Allow to cool. Add to the top of cooled chocolate cake.
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Old 06-05-2014, 10:43 AM   #3
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That looks great Soobee! I wonder if the texture is like bread or cake?

I think the biggest leap to make is a condensed milk like ingredient in the frosting. I think it is key to the final cake texture.

Anyone have a smashing condensed milk recipe or tried LC Foods' condensed milk? I hear their milk is quite good...

Last edited by JHoberer; 06-05-2014 at 10:45 AM..
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Old 06-05-2014, 02:27 PM   #4
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It's calling for evaporated milk, not condensed; when a recipe calls for that, I generally just use half & half.

Sweetened condensed milk is another animal entirely - there are several threads on here on making a LC version of it though.

This is my version of the German chocolate icing:

Black Bean Brownies/Cake

Last edited by Charski; 06-05-2014 at 02:30 PM..
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Old 06-06-2014, 11:55 AM   #5
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Hah! Good catch!
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Old 06-27-2014, 01:54 PM   #6
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Jen, did you ever try this one?
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Old 06-27-2014, 11:21 PM   #7
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Funny you should ask... just worked out what I think will be a good recipe (cross fingers!). I will buy ingredients today and hopefully make the cake today or Sunday.

So excited!!!
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Old 06-27-2014, 11:40 PM   #8
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Quote:
Originally Posted by JHoberer View Post
Funny you should ask... just worked out what I think will be a good recipe (cross fingers!). I will buy ingredients today and hopefully make the cake today or Sunday.

So excited!!!
Be sure to post your results! Sounds like something I would like to make.
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Old 06-29-2014, 11:15 AM   #9
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Coconut Pecan Frosting made- and it totally worked!!

*stay tuned for more adventures with the Crazy Low Carb Converions show, right after this break*
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Old 06-29-2014, 01:23 PM   #10
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Hmmm... as it cooled the butter separated some from the frosting. Like a bad gravy. Haha. Good thing I wasn't using it as a frosting but mixing it in the batter. It also made a LOT of frosting but I mixed it all in.

To use this part of the recipe as frosting, say, for a German Chocolate Cake, I'd either use 1/4 cup less butter or the not-so-fatty kind of coconut milk and also up the guar gum to 1/2 tsp.
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Old 06-29-2014, 01:40 PM   #11
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Good to know.
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Old 06-30-2014, 10:50 AM   #12
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O.M.G.... delicious! Moist with a buttery pecan, lightly praline-y, lightly coconutty flavor... made a giant bundt cake!

Low Carb Southern Praline Pecan Cake


Coconut Pecan Frosting (make first)

4 egg yolks (2.4)
1 can high fat coconut milk or cream (LC-Coconut Cream = 5)
2 tsp. vanilla (1)
1 1/2 cups Confectioner's Swerve
3/4 cup butter
150 g unsweetened finely shredded coconut (20)
2 cups chopped pecans (8)
1/4 t guar gum

Beat egg yolks, coconut milk and vanilla in large saucepan with whisk until well blended. Add Swerve and butter. Cook on medium heat 16 min. (start timing after it begins to boil) or until thickened and darker yellow, stirring quite often. Remove from heat.

Add coconut, pecans and guar gum and mix well. Cool.

Note: I'd add 1/4 cup less butter, 1/4 tsp more guar gum and perhaps a bit of water or almond milk or a tad less coconut to thin it out to use as frosting but as written it worked great mixed into the cake batter. It dried out upon standing and some of the butter separated from the frosting.



**********

Cake Base (make while frosting is cooling)

5 eggs (3)
1/2 cup Confectioner's Swerve
1 t blackstrap molasses (4)
18 drops EZ-Sweetz
18 drops vanilla stevia
1 cup sour cream (7)
1/4 cup heavy whipping cream (1.65)
2 t vanilla extract (1)
2 t Sweet Buttery Dough Emulsion
1/4 cup Sugar Free DaVinci Praline syrup
1 stick butter, melted

1 cup almond flour (12)
3 scoops Designer Whey Vanilla Praline Protein Powder (9)
1/4 t salt
3 T coconut flour (4.5)
1 T baking powder (3.9)

1 recipe Low Carb Coconut Pecan Frosting, prepared

In a large mixing bowl, beat together the first 11 ingredients. Mix in the dry ingredients one at a time. Mix in frosting.

Pour batter into greased large bundt cake pan. Bake in a preheated 350 oven for 55 min or until a toothpick comes out clean and the edges are golden brown and crispy looking. Cool 5 minutes. Invert onto plate. Cool.

Entire recipe = 74.15 carbs
1/16th = 4.63 carbs


Last edited by JHoberer; 06-30-2014 at 10:54 AM..
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Old 06-30-2014, 02:08 PM   #13
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OMG this looks so delicious!
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Old 06-30-2014, 06:13 PM   #14
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Looks amazing!!
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Old 08-18-2014, 06:56 AM   #15
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Wow! That looks delicious. Can't wait to try it. But I just made the pecan pie/ cake from the polyd sticky and have to finish it first. That one is delicious and one of the best lc desserts I've had in the three years I've been lcing.
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Old 08-18-2014, 07:18 AM   #16
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Wow, that's gorgeous. I can't wait to try it sometime.
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Old 08-18-2014, 07:57 AM   #17
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I'm bookmarking this for my fall harvest cake this year (if I can wait til then) - thank you so much for sharing!
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Old 08-18-2014, 01:26 PM   #18
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