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Reviews Date product posted
Mon February 2, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated












Description:
Ingredients: 1 cup walnuts, chopped
2 Tablespoons wheat protein isolate, plus extra for dusting pans
2 1/2 teaspoons baking powder
4 eggs
3/4 cup splenda bulk, or 18 packets


1 teaspoon instant coffee granules
1 cup heavy cream
1/3 cup splenda bulk, or 8 packets
1/4 cup unsweetened cocoa
How To Prepare: Preheat oven to 350°F. Grease and lightly dust two 8 x 1-inch round baking pans with wheat protein isolate.


In a medium bowl combine the walnuts or pecans, wheat protein isolate, and baking powder.


In a blender container or food processor bowl blend eggs and sugar substitute until smooth. Add nut mixture and blend until smooth.


Spread cake batter in prepared pans.


Bake 20 to 25 minutes or until cake springs back when lightly touched (center may dip slightly).


Cool in pans for 10 minutes on wire racks. Remove from pans; cool completely.


Meanwhile, in a small chilled bowl, dissolve crushed coffee crystals in whipping cream.


Beat with an electric mixer on low speed until slightly thickened.


Add sugar substitute and cocoa powder; beat until stiff peaks form.


Split each cake in half.


Spread frosting between layers, then frost top and sides of cake.


Chill frosted cake several hours before serving. To serve, cut into wedges; top with chocolate curls and garnish with rose petals or violets, if desired.
Number of Servings: 8
Carbs per serving - include all nutritional information if known: Per Serving: 245 Calories; 22g Fat (79.0% calories from fat); 8g Protein; 5g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
Effort (Easy, Average, Difficult): Average
Way too much time on my hands!
 
Posts: 27,303
Registered: July 2002
Location: Dayton, OH



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