Revised Yellow Cake with Chocolate Orange Frosting

[Kevinpa]

I liked my other recipe for yellow cake but this one is even closer to the real deal.
The only thing left is to get a little more height to it.

Yellow Cake with Chocolate Orange Frosting(9 servings Approx. 3 carbs each)

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
3 t. baking powder
1/4 t. salt
2 T. granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 splenda quick pack(1 cup equivilent)
1 t. not/Sugar
6 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
3 drops yellow food color(optional)
3 eggs

Mix all the dry ingredients in a large mixing bowl until well incorporated.
In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
Pour batter into a greased 9 x 9 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean





Frosting

3 T. butter (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
2 T. warm water
1/16 t. LorAnn orange flavor oil
2 t. Special Dark (dutch processed) Hershey's Cocoa

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add butter and wisk until combined and creamy.
add sweetzfree, Cocoa and flavor oil then wisk 1 last time until smooth and creamy

Chill to set (approx 15 min)


Frost the cake.









Let them eat cake!!

[Maggy]

oh yummm...I can't keep up with all these recipes!!! Going to be trying this soon Thanks as always Kevin!!!

[Maggy]

Kevin, how could I make this into a chocolate cake?...just add some cocoa????

[Kevinpa]

Yes, you could probably be able to add 3 or 4 T. as is without any other additions. Be sure to test the sweetness of the batter though as the cocoa might require a tiny bit more sweetener or not.

[Maggy]

thanks Kevin!!!!!!!

[Brendajm]

I am wondering what to use instead of carb cc milk as I cannot get it anywhere here. Also can I use liquid splenda instead of the quikpak? thanks for this recipe.. I have been really off track with Christmas and holidays so I am trying to get back on track again. So I need things like this.

[Kevinpa]

Originally Posted by Brendajm

I am wondering what to use instead of carb cc milk as I cannot get it anywhere here. Also can I use liquid splenda instead of the quikpak? thanks for this recipe.. I have been really off track with Christmas and holidays so I am trying to get back on track again. So I need things like this.

Brenda, if I don't have CC on hand I just use heavy cream or half/half cut with a little water. That has always worked for me. Also liquid splenda is fine, I was just trying to get this cake to a point where I can vacuum seal the dry ingredients mixed then use it like a box mix adding eggs, milk, and vanilla when I am ready to make it. This base icing will work with any flavor too, without any cooling effect.

[JeriRat]

Could I use butter in p1ace of shortening? My favorite HC ye11ow cake uses butter.

[Kevinpa]

Originally Posted by JeriRat

Could I use butter in p1ace of shortening? My favorite HC ye11ow cake uses butter.

I would think it would turn out similar Jeri.

[gettingsmaller]

Kevin,

Have you tried making a yellow cake with your cake and cookie mix? I am planning to make one for Thanksgiving as it is my son's favorite cake.

The cakes I make also tend to sink lower in the middle when they cool like yours did in this picture. I am not sure what to do to get the cake to remain at a taller height.

gs

[JeriRat]

Originally Posted by Kevinpa

I would think it would turn out similar Jeri.

Thanks! I'm making a regular birthday cake for DH on Wednesday and I wanted something legal for me.

[Determinedtolose]

Could I do a poke cake with this cake recipe?


Diana

[Kevinpa]

Originally Posted by Determinedtolose

Could I do a poke cake with this cake recipe?

Diane I have never made a poke cake before so I'm not sure if it would or wouldn't work.
What I will say is when I make this cake again, I will replace

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75

with 2 1/8 cups of lc cake and cookie flour mix.

[crazywoman-n-wy]

[COLOR=Red]Kevin,
Will you leave the not/sugar in since the mix has that in it?
[/COLOR]

[Kevinpa]

Originally Posted by crazywoman-n-wy

Kevin,
Will you leave the not/sugar in since the mix has that in it?

Yes I would, but that is optional in this case since the amount of erythritol is so small.

[crazywoman-n-wy]

[COLOR=Red]Thanks Kevin![/COLOR]

[cookymonster]

Does anyone know if in these LC recipes - if I happen to be out of almond flour, is there anything I can replace it with? What would regular flour do?

Thanks all!

[Kisal]

You could use any other kind of nut flour, I think, such as hazelnut. Regular flour would definitely raise the carb count. If you can get almonds, you can make your own almond flour in a food processor. I think I even saw a post here where someone made it in a coffee grinder.