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Old 10-21-2010, 03:42 PM   #31
slbbw
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Get ready to throw a vicarious hoopla! !!

Kudo's to you, to your Grandma, to Kevin and to Scott! Sooooo delicious!

I would stay longer, but I have a very important appointment with some whipped cream and a second slice! Woohoo!
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Old 10-22-2010, 05:55 AM   #32
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if it is pumpkin it must be good....
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Old 07-26-2011, 06:34 AM   #33
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bumping so I have this saved in my list! Sounds awesome!
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Old 03-18-2012, 07:21 PM   #34
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I made a half batch of this with some minor mods (no chips or nuts and a slightly different sugar blend and extra cinnamon and 1/2 tsp molasses) I cannot wait to try it!! It is cooking now!! I have been thinking about this baby all day!!! If I love it I will sub out pumpkin for grated zucchinin next!!
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Old 03-19-2012, 01:25 PM   #35
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Had a piece from the oven, meh - stuck it in the fridge - it was pretty good... had some the next day.... OMG AMAZING!!!! Brought it in to work to share with non LC friends and they loved it and said it tasted regular - no fake sugar tastes!!

My sugar blend was an experiment but it worked out great!! I used Scott123's formula for Sugar Replacement as a base and changed it up. his is: 1/3 C Erythritol, 1/3 C Splenda Equivalent, 2 Packet Sweet One, and 2/3 C Poly-D

I used 1/3 c Erythritol, 1/3 c isomalt, 1/3 c poly d, 2 packets of sweet one, and 1/4 c sweetener worth of liquid splenda drops (my particular brand was 18 drops)
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Old 03-19-2012, 01:43 PM   #36
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I made this today also. I was low on all of my sugar alternatives and ended up with 1 cup Erythritol, 3/4 cup Ideal brown sugar, 1 1/2 tsp powdered stevia.

I did NOT add the chocolate or nuts as I'm the only one that likes that. I did finely chop the chocolate and I'll sprinkle it on my personal piece of cake.

I had a counter cooled piece and it was moist and cakie, very good. My son loved it. I'm know how low carb baked goods "change" in the fridge overnight. I can't wait to see what happens!
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Old 03-20-2012, 07:02 AM   #37
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Ooh I spread some natural crunchy peanut butter on top of my slice- so goood!! These are dangerously good!
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Old 11-19-2014, 04:34 PM   #38
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bump!
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Old 11-20-2014, 07:56 AM   #39
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Has anyone tried this with a different bake mix?
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Old 01-16-2017, 08:07 AM   #40
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stephdray, I love your Grandma Jean's cake! I made 1/2 recipe in a square pan, cut it up in brownie sized pieces, and dole them out of the freezer, as "needed". In a perfect world, Little Debbies would be low carb; in the meantime, this is a great substitute.
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Old 01-16-2017, 11:45 AM   #41
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This cake looks scrumptious and beautiful!
Wondering how this might turn out using granular VitaFiber in place of the Poly-D? I think I would also use xylitol instead of Splenda and stevia instead of Ace-K as I don't use those sweeteners.
I may have to try that soon. I love pumpkin!
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Old 10-10-2017, 01:38 PM   #42
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This cake looks FABULOUS!!! I don't have any Poly-d, just the regular LC sweetners....any ideas for the replacement of the Poly-d? Thanks! Pumpkin deliciousness, here we come!
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