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Becky F Chocolate Walnut Cake with Chocolate Fudge Frosting
Date of last review
Sun January 9, 2005
½ lb. walnuts
½ c. Cake-Ability
½ c. cocoa
¾ c. Splenda, granular form
2 t. vanilla extract
½ c. + 3 T. canola oil, divided
2 T. + 1 c. water, divided
3 oz. Steels Gourmet Chocolate Fudge Sauce
How To Prepare:
Preheat oven to 350ºF. Grease a 8 or 9-inch round baking pan.
In Vita-Mixer grind walnuts to fine. Pour into mixing bowl and add Cake-Ability, cocoa, Splenda, vanilla extract, ½ c. canola oil and 2 T. water and mix until blended. In a bowl combine eggs with remaining water and canola oil and beat briefly. Slowly pour into mixer bowl slowly while it is on mixing at medium speed. Blend until smooth. Pour into prepared baking pan and bake for 25 minutes, or until knife inserted in center of cake comes out clean.
Remove from oven. Allow cake to cool completely in the pan, then remove and put on plate. Frost top of cake with Steel’s Gourmet Chocolate Fudge Sauce.
Number of Servings:
Carbs per serving - include all nutritional information if known: