I was all set to make BettyR's Pumpkin Pie. My mouth was watering. But my Type 1 diabetic sister announced that she doesn't care for pumpkin pie and as she and I would be the only ones eating an a.s. dessert, There is no point in making it. She mentioned that she loved the 3 minute chocolate cake. So I'm thinking either make a bigger version of it in the oven or find a really good low carb choclate cake recipe. If I decide on the 3 min choclate cake I'll serve it the same way I did when i made it for Robin the last time. With hazelnut whipped cream, ice cream and choclate sauce. Or maybe you have other suggestions? In any case has anyone made a larger version of cholate cake and how did you serve it?

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Gosh Rob, if it were me, I'd make the pumpkin pie and eat it myself . . . over the course of several days, of course! BTW, I am making that pie, too. As for the 3 Minute Chocolate Cake . . . I would maybe double the recipe, micro it in a larger pyrex. From there maybe slit it in two for a layer cake effect. Frost between layers and the top with your hazelnut whipped cream (use your ISI for a decorative effect) and dust the whipped cream with some splenda sweetened cocoa. Then serve on the side a puree of raspberries sweetened with liquid Splenda . . . or your chocolate sauce. Whoops, I forgot the ice cream. Wow. I may have to add this to my dessert list!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Thanks Alida. Some good ideas there. I'm just afraid if I double the recipe I won;t get the timing right in my 1100 watt microwave. things go from underdone to scorched in the time it takes to see what the dog is barking at.

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If you want a chocolate cake this is a good one. Atlee posted a picture of the cake.

http://www.atlee.net/images/chocolat...pound_cake.jpg

Chocolate Mayonnaise Pound Cake
(As per Fitday there are 68g of carbs for the whole cake/without the frosting)

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(or 1 cup pourable Splenda-add 24 carbs)
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.
(I use cake release(wal-mart in craft section) and then just brushed up the sides of the pan as well as the tube in the middle. It works great and there's no mess.)

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

I melted 3 Hershey's 1.1 ounce low carb chocolate bars with some cream and drizzled it over the top.

Rob, I've doubled the 3-minute Chocolate Cake recipe and it was fine. You have to cook it longer, of course. I like to make it with Trader Joe's Just Hazelnut Meal and a shot or so of Da Vinci Hazelnut syrup. I

In fact, I tinker with that recipe all the time - it's a very robust recipe that way. The one thing that really didn't work was adding chopped dark chocolate - to be like chocolate chips. The chocolate just melted and sank to the bottom and stayed there when I over-turned the bowl to remove the cake.

My favorite "frosting" is a chocolate glaze (melt 80% cocoa dark chocolate & butter, add non-liquid sweetner) or I'll mix Splenda granular with some cocoa and sift it over the top just before serving.

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

Rob,
I've doubled the 3 minute chocolate cake recipe also. Just add about 90 sec or so to the cooking time, and adjust from there. When I doubled it, I baked it in my 4 cup glass microwaveable measuring cup. I split it horizonally in half, and piled on a *chocolate buttercream* (made with cocoa and cream cheese, granular splenda)frosting..yummers

hth

Shell

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Shelley
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Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

Thank You everyone for the great ideas! I don't know which to do but if I know me I'll make a frantic last minute decision that will involve dice or playing cards. LOL

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Hi Rob!

I make a larger version of the 3-Minute Chocolate cake a lot, then freeze it. I just quadruple it, put it in a 8x8" glass pan, and microwave it for 8 minutes (turning 3 times... because I don't have a turn-table in my microwave).

I have frosted it. I microwaved some cream cheese until soft, added a little melted butter, cocoa and splenda to taste. Then I sprinkled some chopped pecans on top. It was great! (Sorry I don't have measurements... I did this by eye and taste, but it's not hard.)

I've also been toying with the idea of using the Russel Stover's chocolate sauce and pouring a little over a slice (or on the plate, a la gourmet restaurants). But the malitol in it makes me hesitate. But if you don't eat a ton of it, it should be OK. Oooh! How about some SF Davinci Raspberrry syrup with the chocolate sauce too? Hmmm...

Anyway, just thought I'd throw my ideas into the mix for ya! Good luck and let us know what you decided to do!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Another grand topping for the 3 minute cake, if maltitol isn't a bother for you, is the Twist SF spreads - either plain chocolate, or chocolate hazelnut. You can use them as-is or mix them half and half with softened cream cheese....

Char

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

Thanks Char and Mada - Great ideas. Raspberry sauce and chocolate sounds like a winning combo. Will need tp see what's available in sf stuff locally.

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Okay another question.

I'm also making the sweet potatoes. LAst year when i made them plain baked i heard a bit of grumbling about " where's the marshmallows?". Of course I said they're with the chocolate sauce for the turkey. Anyway is there a more interesting and tasty way to prepare the sweet potatoes? I plan on having a small portion of them as my one indulgence so the recipe can't contain sugar.

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found this one out there - includes low carb marshmallow recipe

http://www.lowcarbluxury.com/recipes...mboside07.html

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5/19/08 (5/23/08) - sw226/(cw222)/mg210/fg160

This is a really good recipe, just replace the sugar with Splenda and a teaspoon of molasses. I would replace the flour with oatmeal and throw in a couple of scoops of almond flour to replace some of the bulk of the sugar in the topping.

And I always throw in a little cinnamon.


Randy Travis' Sweet Potato Casserole

4 cups sweet potato, cooked and mashed
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/3 cup cream
1/4 cup butter, melted

Topping:
2/3 cup packed brown sugar
1/3 cup all-purpose flour
1/3 cup butter
1/2 to 1 cup finely chopped pecans

1. Combine sweet potatoes, sugar, eggs, vanilla, milk and melted butter.

2. Beat with an electric mixer till smooth.

3. Spoon into a greased 2-quart baking dish.

4. For topping: combine brown sugar, flour, butter and pecans.

5. Sprinkle over top of casserole.

6. Bake in a 350?F. oven for 30 minutes

Betty, that recipe sounds wonderful! I may have to switch gears. What I was going to make was:

Maple Pecan Sweet Potatoes
Serves 6 to 8

1/2 C fresh orange juice
I may substitute Sugar-Free Tang or Atkins' Orange Drink Mix, perhaps thickened a little with ThicknThin)
1 T cornstarch
I will use 1/2 teaspoon ThicknThin not/Starch (or can use Xanthan Gum)
3 T unsalted butter
1/2 C maple syrup (sf DaVinci's or other sf maple syrup)
1 t grated orange zest
Chopped pecans
4 medium sweet potatoes, cooked, peeled and quartered (about 1.5 pounds)

Scrub potatoes. Submerge in boiling salted water, cover and simmer for 30 minutes, or until tender. Drain and cool. Peel and quarter. I do this the day before and refrigerate.

About 2 hours before serving, take potatoes out of refrigerator. About 45 minutes b-4 serving, combine OJ with thickener in a small bowl and stir until blended. Melt butter in a large skillet over medium heat. Add OJ mixture, maple syrup and orange zest. Cook, stirring until glaze thickens and is clear. (Not sure if ThicknThin will make OJ cloudy like cornstarch does . . . if it's not clear, probably doesn't matter!) Add cooked sweet potatoes and heat through. Top with chopped pecans.

The beauty of this recipe is it's done stove-top when I have precious little oven space. Also, if dinner runs late, just turn down the heat, and stir occasionally.

BTW, I usually increase the glaze ingredients a little.

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Your recipe sounds really good.

I used to do my sweet potatoes the same as Randy Travis' but instead of the crumb topping I used marshmallows. Then I found this recipe printed in the food section of our local paper a few years ago and decided to try it. It was a really big hit, now it's our new traditional sweet potato dish.