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Old 04-19-2007, 05:18 PM   #31
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Quote:
Originally Posted by Yummy's_Girl View Post
Let us know how your DW likes these when she tastes them!
She already did yummy as soon as she saw them. I knew she would like them because she loved the cake but could not eat more than 1 piece because it had whippng cream in the frosting. The frosting I used for these is from her favorite cookie so I pretty much knew I had a winner as far as she was concerned.
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Old 04-19-2007, 06:58 PM   #32
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Sounds like they were a real winner! These are on my list to make, soon!
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Old 04-19-2007, 07:14 PM   #33
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Quote:
Originally Posted by Kevinpa View Post
She already did yummy as soon as she saw them. I knew she would like them because she loved the cake but could not eat more than 1 piece because it had whippng cream in the frosting. The frosting I used for these is from her favorite cookie so I pretty much knew I had a winner as far as she was concerned.
Kevin, did you use the No Refrigeration Frosting you had posted previously? I would think that would be good in these cakes also.
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Old 04-19-2007, 07:47 PM   #34
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ok this is what I used.

The cake

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1/4 cup cocoa
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
7 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
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 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.

The frosting

6 T. shortening (crisco green)
1 cup powdered erythritol
4 T. polyD
4 T. not/Sugar
1 splenda quick pack
2 to 3 T. warm water

I used the following method to make the frosting except the quick pack got mixed with the dry ingredients.

Chocolate Sandwich Cookies
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Old 04-20-2007, 08:02 PM   #35
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wow! those are purdy!
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Old 04-23-2007, 10:39 PM   #36
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Originally Posted by SkeeterN View Post
Regular whoopie pies taste great frozen. Bet these would too.
Confirming that these were indeed great frozen. They can almost pass for Ice cream sandwiches.
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Old 04-23-2007, 11:34 PM   #37
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Kevin, I see how dark and chocolatey the cookies look, so I assume you used the Special Dark cocoa that you often use. Unfortunately, I can't find that cocoa anywhere in my town. I've been searching everywhere for the stuff since you first began to include it in your recipes.

All I have available in my pantry is Hershey's Regular cocoa, Nestle's cocoa, and Baker's Unsweetened chocolate squares. Can you advise on which would be the best to use as a sub, and how much might be required to get the best chocolate flavor?

I also have some DaVinci's sf chocolate syrup (the watery kind), and several packages of EWBW chocolate chips, if they would be of any use in this recipe -- or for that matter, in your chocolate cake recipe.

Mostly though, I've been dying for lack of ice-cream sandwiches during the past 2 summers, and the hope ( ) of having some in my freezer this year is almost too much to bear! ( )
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Old 04-24-2007, 01:54 AM   #38
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Hershey's used to make a European style Dutched Cocoa but they discontinued making it when they came out with their Special Dark Dutched Cocoa. Yes it more chocolately and less bitter and without the bite that non dutched cocoa have. The European Dutched Cocoa also has that very rich color that seems to be missing in the others.
Actually Kisal I did not use the special dark in these. When I was making up my "cake in a bag" I used the remaining Hershey's European style Dutched Cocoa that I had in my pantry which they do not make any longer. Both are pretty much the same tasting but the European style Dutched Cocoa has that nice deep almost reddish color to it were the special dark is almost black. You can see the difference in color if you look at a picture of my Chocolate sandwich cookies which uses the special dark cocoa.

That being said and the fact that Hershey's does not make the kind I like the best any longer, I did an extensive online search and found a cocoa made by a German company that I believe will yeild the same results for me. If I were not going to be using that or the special dark I would most likely use Nestle's cocoa and use the same amount.

If you plan on using my cake recipe I would skip the davinci syrup unless you wanted to sub a small for the milk in the cake....(say 1/4 cup), but I would not use it in addition the the liquid that is already being used. The texture of this batter as it stands is pretty thick and I don't think you want to water it down or you will change the texture of the finished cake.

EWBW chocolate chips could always be added to the cake to get a double chocolate bang but you might have to play with the baking time a bit. The next time I make these I might just try that with a half batch of these.

HTH
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Old 04-24-2007, 03:31 AM   #39
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Thank you, Kevin! I appreciate your assistance very much!
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Old 04-28-2007, 11:14 AM   #40
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OMG!!
i just made these and i am in heaven. I did 3 different fillings
1 CarbSmart Vanilla Ice cream
2 CarbSmart Chocolate Ice Cream( which i am eating right now with some NO Sugar Hot Fudge)
3 A cream cheese filling
8 oz cream cheese (softened)
1/2 splenda quick pack( 1/2 Cup sweetner)
1t. vanilla
1T. Hood milk
1/2 tub no sugar CoolWhip
WOW 1/2 of one is enough for me. Thank you so much for this recipe!!
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Old 04-28-2007, 01:30 PM   #41
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Boy,those fillings would be awesome in a whoopie pie. Nice ideas!!
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Old 04-28-2007, 05:19 PM   #42
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Quote:
Originally Posted by ltip View Post
OMG!!
i just made these and i am in heaven. I did 3 different fillings
1 CarbSmart Vanilla Ice cream
2 CarbSmart Chocolate Ice Cream( which i am eating right now with some NO Sugar Hot Fudge)
3 A cream cheese filling
8 oz cream cheese (softened)
1/2 splenda quick pack( 1/2 Cup sweetner)
1t. vanilla
1T. Hood milk
1/2 tub no sugar CoolWhip
WOW 1/2 of one is enough for me. Thank you so much for this recipe!!
itip, which recipe did you use? thanks!
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Old 04-29-2007, 10:58 AM   #43
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I used KevinPa's. It was really good before i froze them. I didn't like that as much frozen. My Dh and I agree they should probably be a thinner "cake"
for our taste if we are going to freeze them.

The ones with the cream Cheese filling i just put in the fridge and those were better that eating them frozen.
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Old 04-29-2007, 01:41 PM   #44
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Does anyone have the recipe for cake in a bag from Kevin?
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Old 04-29-2007, 02:16 PM   #45
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Originally Posted by Kevinpa View Post
The cake

1/4 cup almond flour
3/4 cup Carbquik
1 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1/4 cup cocoa
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
7 T. shortening
1 cup calorie countdown 2% milk
2 t. vanilla extract
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 7 x 10 inch cake pan or dish.
Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
Let Cool.
This is the cake in a bag.
I vacuum seal all the dry ingredient in a bag and then when I am ready to make the cake I just open the bag and add shortening, milk vanilla and eggs.

The original thread is here:
Let Them Eat Chocolate Cake with Whipped Cream Frosting

Last edited by Kevinpa; 04-29-2007 at 02:25 PM..
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Old 04-29-2007, 02:24 PM   #46
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oooops the yellow cake in a bag is in this thread....sorry.

Honey Bun cake...Kevinpa??
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Old 04-29-2007, 04:18 PM   #47
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In my mini prep food processor I puréed:

1/2 cup mixed frozen berries
1/8 cup sf blackberry syrup
1/8 cup whipping cream

then put between two muffin top whoppie cakes and then froze until firm.

Major Yummo!!





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Old 05-04-2007, 11:00 AM   #48
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Bumping for cricket
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Old 05-04-2007, 01:09 PM   #49
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I'm new here and would love to make this recipie. One ? though where do yo get the muffin top pan.
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Old 05-04-2007, 01:30 PM   #50
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I'm new here and would love to make this recipie. One ? though where do yo get the muffin top pan.
I have had mine for ages but I recently saw them at walmart when I was there. I believe the brand was EKCO. Also most any kitchen store should have them.

You can do them freehand also on a cookie sheet.
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Old 05-04-2007, 01:47 PM   #51
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Thanks for replying so quick. I'll have to and check my walmart next week.
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Old 05-05-2007, 02:41 AM   #52
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[QUOTE=Tweaker Geek;8475285]There was a recipe in our weekend newspaper for whoopie pies so I decided to try my hand at low-carbing it. Here's what I used (it's 1/2 the amounts the recipe called for - I didn't want to waste ingredients if they didn't come out good):

For the Cake Part:
1 cup homemade cake flour blend (like Jenna Maries)
1/4 cup cocoa
1/2 teas. baking soda
1/4 teas salt
1 Tbsp. Not/Sugar (I added this - didn't replace anything in orig. recipe)
1/2 Splenda Quik-Pak
1/8 + cup shortening (green can Crisco)
1 egg (the full recipe only calls for one egg-I think it would need 2)
1/2 teas. vanilla
1/2 cup CC milk

Preheat oven to 375. Sift together the dry ingredients. Cream together the shortening and sugar, beat in the egg and vanilla then add the dry ingredients and milk alternately. You'll have a stiff cake batter. Drop by Tbsp. onto greased cookie sheet and bake for about 10 mins. I checked them after 5 mins and flattened them a bit to make them bigger since lc ingredients don't spread when baking like hc do. They had puffed up very nicely at that point. Baked them another 3-5 mins. Cool slightly on pan then move to cooling rack.

Filling: (Again this is 1/2 the recipe) [QUOTE]

I made these using this cake mixture above, and then used Kevin's icing from his chocolate sandwich cookies for the filling. They are awesome!!!

I made it in the little 4" round cake pans which are like individual muffin top pans. I doubled the recipe on the cake part and got 6 whoopie pies out of it. The icing is very sweet so you dont need a huge amount between them for filling

Last edited by Yummy's_Girl; 05-05-2007 at 02:44 AM..
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Old 05-05-2007, 08:04 AM   #53
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Glad you like them Yummy's Girl.. I'm just so happy that I don't need to cheat buying whoopie pies any longer - cause cheat I DID!
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Old 05-14-2007, 12:14 PM   #54
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I had a request for chocolate chocolate whoopie pies with no dairy so I made a cake in a bag and used Chocolate Almond Breeze as a sub for the milk.

I then used the following as the filling.

1/2 cup Chocolate Almond Breeze
1 1/2 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 another bowl

1/4 cup powdered erythritol
1/4 cup cocoa
1 splenda quick pack
1 T. ThickenThin not/Sugar
1/4 cup butter
1/4 cup crisco
1 t. vanilla

Beat until fluffy.
Add cooled flour mixture.
Beat until creamy



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Old 05-14-2007, 07:10 PM   #55
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Yum! Double Chocolate - what's not to love?!

Last edited by Tweaker Geek; 05-14-2007 at 07:11 PM..
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Old 06-04-2007, 11:59 AM   #56
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I am always keeping an eye out for different pans that I might be able to use when I am out shopping. This morning I was walking down an isle and saw this cast iron Swedish Platt Pan and thought what a perfect size for whoppie pies So I bought 2.

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Old 06-04-2007, 06:27 PM   #57
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Kevin, Is the European cocoa powder you ordered the same European cocoa from King Arthur? They sell this type and I sure would like to get me some of this rich cocoa.
TIA
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Old 06-04-2007, 06:50 PM   #58
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Kevin, Is the European cocoa powder you ordered the same European cocoa from King Arthur? They sell this type and I sure would like to get me some of this rich cocoa.
TIA
Yes that is where I got it.
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Old 06-04-2007, 07:01 PM   #59
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Kevin - that pan does look perfect! Where did you find it? Speciality Store, cooking supply store? I'd love to get my hands on a couple of those.

The last time I made whoopie pies I used the muffin top pans and I've ended up cutting them in half when I eat one they are so large. I'm not saying I couldn't eat a whole one, but 1/2 is more reasonable.
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Old 06-04-2007, 07:28 PM   #60
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It was the cooking store at the mall called Le Gourmet Chef. I looked them up online today after I bought these and found them on amazon too.
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