With the holidays coming I thought it would be a good time to share some of our best desert recipes to help curb temptation.

This cake is big and high, it doesn't fall when you take it from the oven. It's moist and chocolaty and stays moist in a cake saver on the table for days.

A Tip added by Tater Head:

A tip I learned watching the food network, is to help cakes rise is too brush your butter/oil up the sides of the pan and then add flour. I use cake release(Wal-mart in craft section) which has both and then just brushed up the sides of the pan as well as the tube in the middle. Doing this gives the cake or anything that needs to rise something the hold on too.

Chocolate Mayonnaise Pound Cake

3 cups almond flour
1 cup vital wheat gluten
2/3 cup unsweetened cocoa
1-1/4 tsp baking soda
1 tsp baking powder
4 eggs
1/2 cup Erythritol
1-1/2 teaspoons liquid Splenda
1 tsp vanilla
1 cup mayonnaise
2/3 cup vanilla Davinci syrup
2/3 cup cream


Put ingredients into food processor in order listed and process for 30 seconds, scrape down sides and process for another 1-1/2 minutes.

Pour batter into a greased and floured bunt pan and bake.

Bake as 325? for 45 to 50 minutes or until cake tester inserted in center comes out clean.

This sounds delicious! Any idea of the carb count?
Thanks!

__________________
Renee
1/19/04
261/220/160
41 lbs off
60 lbs to goal



Race to 199 Challenge
Labor Day Challenge: Focusing on the Journey
Personal Goal: 199 by 12/31/05

According to Fitday there is 68g of carbs in the whole cake.

Thank you Betty!!

__________________
Renee
1/19/04
261/220/160
41 lbs off
60 lbs to goal



Race to 199 Challenge
Labor Day Challenge: Focusing on the Journey
Personal Goal: 199 by 12/31/05

This sounds yummy. I'm wondering if I can use zero carb syrup as sweetener, then add some thick n thin NOT sugar to replace the bulk of the erythritol (Erythritol makes my tummy rumble loudly)

__________________
"Live strong." ~ Lance Armstrong
SLEEP BE DAMNED! GET THY BUTT TO THE GYM!
Start Atkins 9.1.03
225/198/130ish

another yummy one from Betty!!!!!
Thanks a lot!!
Lori

__________________
Physician Assistant
Full-time mother of 3 boys
LC since 2/13/02 Recommitted 10/24/05
The joy of the Lord is my strength (and boy do I need it)!!

Betty,
I posted your Chocolate Mayo Pound Cake on low carb friends. One of the ladies that made the cake took a picture, it's about 2/3 the way down the page.

Check it out

http://lowcarbfriends.com/bbs/showth...hreadid=276597

Thanks Allison, I enjoyed reading the thread.

bump for Steve

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Thanks a heap!

Question:
For cost reasons are there any sure fire substitutions for the following two? I was planning to buy five pounds of polydextrose next month, would that replace the erythritol, and with better or worse results?

1 cup vital wheat gluten
1/2 cup Erythritol

Polydextrose $ 9.00 - 5 Pounds
Polydextrose $ 61.05 - 50 pounds.
http://www.store.honeyvillegrain.com...l=&strCompare=
http://www.store.honeyvillegrain.com...ROD&ProdID=486
Erythritol $ 6.95 a pound
http://www.netrition.com/lowcarbsucc...itol_page.html
Vital Weat Gluten $ 2.99 - 1 pound
http://www23.netrition.com/now_gluten_flour_page.html

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My "5 Flavors of Low Carb Chocolate Candies."

Vital wheat gluten is sold in most grocery stores these days - Bob's Red Mill is the brand I see the most.

Polydextrose would not be a good substitute for erythritol.

Erythritol is 70% as sweet as sugar. It's a crystalline substance that looks a lot like sugar. It won't generally carmelize like sugar, but it will melt into a liquid.

Poly-d is 90% fiber and it is only 10% as sweet as sugar. It would normally be used in combination with one or more other sweetners. It's a slightly coarse powder. If you eat some raw, it has a faintly crunchy quality and melts quickly in your mouth. It serves to add bulk to a recipe and it adds moistness and "mouthfeel" to baked goods. For that reason, it's sometimes used in low fat recipes - to compensate for the lack of real fat.

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Looks like I better get a little of both and do some experimenting myself.

__________________
My "5 Flavors of Low Carb Chocolate Candies."

Someone told me that angel food cake was legal to eat on low carb. Have any of you heard that? I have not eaten it but just heard it was. I have not seen it anywhere on low carb that it is ok. was wondering about this, that's all.

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Sunny,
I found this in the recipe section. I havent tried it but there is a couple happy reviews at the bottom of the page. Good luck!
http://www.lowcarbeating.com/recipe_...&keyword=angel

__________________
My "5 Flavors of Low Carb Chocolate Candies."

Naw... Unless it is a low carb recipe, angelfood cake would not be legal for any low carb diet I've ever heard about. Regular angelfood cake has lots of refined sugar and flour.

__________________
~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.