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Old 03-05-2007, 10:43 AM   #31
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thanks so much for the wonderful recipe kevin. this cake is excellent. i baked it for an anniversary and added sf cherry pie filling to make a black forest cake; beautiful. frosting is excellent too.
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Old 03-05-2007, 02:24 PM   #32
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Kevin-what gives your chocolate cake such a rich dark color? I have made the three min Chocolate cake with almond flour- but it doesn't have that deep color. Maybe I need to buy some of those other ingredients.
Anyway your cake is beautiful!!!!
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Old 03-05-2007, 05:31 PM   #33
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Freeze a little before frosting

I WISH it was my birthday - I'm going to make the cake this weekend - it's "someone's" birthday!

Kenvin - just a "hint" about frosting a cake - to avoid the crumbs - put the cake in the freezer for a few minutes before you frost it - it keeps the cake from "crumbing" - I noticed some crumbs in the first picture you showed.

QUOTE=Kevinpa;8253372]Happy Birthday to You,
Happy Birthday to You,
Happy Birthday Dear Low Carb Friends,
Happy Birthday to You!!




Yummo!![/QUOTE]
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Old 03-05-2007, 06:10 PM   #34
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Quote:
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Kevin-what gives your chocolate cake such a rich dark color? I have made the three min Chocolate cake with almond flour- but it doesn't have that deep color. Maybe I need to buy some of those other ingredients.
Anyway your cake is beautiful!!!!
Patty, the almond flour is only 1/10 of the entire mix of dry ingredients. When they are all mixed together it is very much like the texture of regular cake flour which allows the coco powder to give it that nice color. If it were all almond flour it would have the same color or texture.
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Old 03-06-2007, 06:58 AM   #35
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I just used one of my premixed cakes and it went from bag to oven in the time it took to preheat it.
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Old 03-06-2007, 07:34 AM   #36
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You are clever with those cake mixes, Kevin. . .I'm thinking you should contact Tova Industries and tell em you'll write the cookbook!
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Old 03-06-2007, 08:21 AM   #37
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magnamater.............that's a GREAT idea!
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Old 03-06-2007, 09:07 AM   #38
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Chocolate mini cakes with peanutbutter whipped cream frosting





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Old 03-06-2007, 10:42 AM   #39
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Oh my goodness, you've made peanut butter Suzy Q's! :drool:
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Old 03-06-2007, 11:49 AM   #40
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Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks

Quote:
Originally Posted by Kevinpa View Post
Patty, the almond flour is only 1/10 of the entire mix of dry ingredients. When they are all mixed together it is very much like the texture of regular cake flour which allows the coco powder to give it that nice color. If it were all almond flour it would have the same color or texture.
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Old 03-06-2007, 02:18 PM   #41
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Kevin

I hate to be a pest - BUT I do have questions - before I get to that I do want to let you know that up to this point ANYTHING I've ever made that you posted turned out great - your pie crust is PERFECT - I make pies ALL the time now. So I am MOST disappointed with the end result of this cake.

Where is the chocolate taste?? I already wrote to you about the color - mine turned out with a ginger bread coloring. I used regular coco - the recipe didn't specify anything else. Now - I just frosted the cake - (had to make 1.5 times the recipe for enough frosting) - and tasted it - it has NO chocolate taste. I followed the recipe EXACTLY as written - so what is it????? Truly I'm NOT trying to be critical - but I do have these problems and would really like to know what I need to do to fix them.

Thank you.

Quote:
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Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks
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Old 03-06-2007, 04:53 PM   #42
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Quote:
Originally Posted by Barbara Ray View Post
Hi Kevin,

My cake too hasn't got the deep chocolate color of yours - what kind of coco powder do you use? I have the regular - which I used and the "special" dark - which I didn't THINK about using - but I did notice it has a much darker color - is that what you use??

Thanks
I normally use the special dark Hershey's(because of the carbs) but I used Dutch Processed Hershey's European Style Cocoa for this which is normal cocoa to me.

Last edited by Kevinpa; 03-06-2007 at 04:55 PM..
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Old 03-06-2007, 05:39 PM   #43
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That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??

Quote:
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I normally use the special dark Hershey's(because of the carbs) but I used Dutch Processed Hershey's European Style Cocoa for this which is normal cocoa to me.
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Old 03-07-2007, 02:17 AM   #44
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Chocolate mini cakes with peanutbutter whipped cream frosting
When I made these I could have just added a couple tablespoons of peanutbutter to the above frosting but my DW who is lactose intolerant was feeling left out so the frosting that you see in the picture above was made with the following recipe for her benefit.
Both are excellent frostings in my opinion.

Peanutbutter frosting
1/2 cup Vanilla Almond Breeze
2 T. Carbalose (level)
pinch salt (1 quick twist on a grinder)

Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.

In electric mixer

1/2 cup powdered erythritol
1 cup equivalent Sweetzfree or splenda quick pack
2 T. ThickenThin not/Sugar
1/4 cup butter
2 T. peanutbutter
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy
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Old 03-07-2007, 02:55 AM   #45
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Kevin,

How long did you bake the mini cakes? Is it the same time as the larger cake? These look really good...

Thanks,

Marla
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Old 03-07-2007, 03:43 AM   #46
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I took them out at 28 minutes so it was close to the same amount of time.
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Old 03-07-2007, 04:48 AM   #47
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who gets to eat all this lovely foods???? Pitts isnt too far away..need any help???
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Old 03-07-2007, 04:55 AM   #48
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Actually I have quite a few willing food testers. I share a lot of what I make with diabetic friends and relatives who otherwise would be eating things HC and not good for them.
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Old 03-07-2007, 10:35 AM   #49
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I didn't use the erythritol - but I did use the diabetisweet (diabetisweet does bother my stomach, but I figured it was a small amount so it was OK) and used the Ghiradelli cocoa powder and this was fabulous. I think one of my favorite recipes so far!

I don't usually buy the Ghiradelli b/c it is expensive, but it was on sale this week so I bought it - I am going to go back and buy more at the sale price b/c it was definitely better than the other cocoa powder I have been buying.

I just made muffins out of these with no frosting.
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Old 03-07-2007, 10:49 AM   #50
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Quote:
Originally Posted by Barbara Ray View Post
That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??
All I can say Barbara is the chocolate taste was plenty for me and the people that tried it and gave me their opinion. If you need more chocolate I say try it and let us know what you think. I am sorry you were MOST disappointed in the cake.
Also I am guessing you did not whip your frosting enough if there was not enough to cover the cake since I had almost a cup leftover and I spread it on pretty thick.
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Old 03-07-2007, 02:10 PM   #51
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Thanks for your reply Kevin - I will try the cake with the dark coco and see how that works out.

I did whip the frosting enough - and it was certainly thick enough - I just like a lot more filling between the layers and heavier on top and sides than your picture shows - just the way my husband and I like it.

QUOTE=Kevinpa;8281042]All I can say Barbara is the chocolate taste was plenty for me and the people that tried it and gave me their opinion. If you need more chocolate I say try it and let us know what you think. I am sorry you were MOST disappointed in the cake.
Also I am guessing you did not whip your frosting enough if there was not enough to cover the cake since I had almost a cup leftover and I spread it on pretty thick.[/QUOTE]
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Old 03-07-2007, 11:07 PM   #52
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I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?
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Old 03-07-2007, 11:49 PM   #53
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I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?
yes,if you made the kind with the whipping cream in it I would.
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Old 03-08-2007, 02:24 AM   #54
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I made this last night as cupcakes. Very good! I assume this should be refrigerated because of the icing?
I forgot to mention... in case anyone wondered. I got 15 cupcakes out of this and had quite a bit of icing left, even being generous with the icing. Next time I want to try them with a different kind of icing, so that I dont have to refrigerate them. They are good, cold, too, though.

Any recomendations from your other icings, kevin, for this cake, that doesnt have to be refrigerated?
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Old 03-08-2007, 02:54 AM   #55
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Any recomendations from your other icings, kevin, for this cake, that doesnt have to be refrigerated?
When I don't want to worry about refridgeration I use the following frosting. Keep in mind that you can adjust the amounts some to get the exact texture, sweetness, and flavor you want.

Frosting

2 to 3 T. butter or shorting (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree) plus or minus to taste
2 T. warm water
1/2 t. extract or 1/8 t. flavor oil


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.

BTW this is a thinner but stiffer frosting.

Last edited by Kevinpa; 03-08-2007 at 02:57 AM..
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Old 03-08-2007, 03:20 AM   #56
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thanks, kevin! I'll try that icing on the next cake =)
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Old 03-08-2007, 05:04 AM   #57
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Originally Posted by Barbara Ray View Post
That's IT! That probably answers the question about the lack of a real chocolate taste as well.

Oh - one other think - do you thing adding some chocolate chips (made from chocolate squares) would help with the taste as well??
That is funny!! I got a great chocolate taste and I love chocolate - so the more the better.
Maybe it was the type of cocoa?
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Old 03-08-2007, 01:06 PM   #58
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Quote:
Originally Posted by Kevinpa View Post
When I don't want to worry about refridgeration I use the following frosting. Keep in mind that you can adjust the amounts some to get the exact texture, sweetness, and flavor you want.

Frosting

2 to 3 T. butter or shorting (softened)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree) plus or minus to taste
2 T. warm water
1/2 t. extract or 1/8 t. flavor oil


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.

BTW this is a thinner but stiffer frosting.
I'm being pesky, Kevin, I know, but just how warm should the water be? I was wondering about the polyD (even though it has the E and the nt/S to help keep the granules apart).

Just off the boil at one extreme and, say, body temperature at the other. Clarify?

Thanks!

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Old 03-08-2007, 01:14 PM   #59
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I'm being pesky, Kevin, I know, but just how warm should the water be? I was wondering about the polyD (even though it has the E and the nt/S to help keep the granules apart).

Just off the boil at one extreme and, say, body temperature at the other. Clarify?

Thanks!

I turn on the tap until it is warm....basically just not cold. The idea is just to help it disolve better.
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Old 03-09-2007, 09:45 AM   #60
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I turn on the tap until it is warm....basically just not cold. The idea is just to help it disolve better.
Thanks, Kevin. All is now clear

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