Betty and everyone - I took this cake to Chicago with me and can you say BIG HIT? Everyone loved it! But they are not low carb people and asked if the recipe can be converted to FULL carb! This recipe has so many spcialized low carb ingredients in it that it would just be too expensive for them to buy all the ingredients.

So, any clue or guidelines to change this to a full carb cake???

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

The original recipe for this one WAS high carb - and the original poster is on that other board that we can't mention here - where they are all FRIENDS, ya know what I mean?!

I'll see if I can stir up the original post for it over there and find out what the original ingredients were.

I'm pretty sure you could just ditch the PolyD and sugar substitutes and put in a like amount of sugar, and ditch the Carbquik in favor of Bisquick, and come out reasonably close though!

Will report back later....

Char

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

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

AHA! Well here is the ORIGINAL low carb version before the PolyD and other sweetener tweaks:

AUNT RUTH'S PECAN CAKE

2 sticks butter (melted IN the iron skillet and swirled around )

In bowl mix:

1 1/2 Cups Carbquik + 1 tablesppon
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
2 1/4 cups Splenda
3-4 cups pecans (broken up into pieces)
1 Tbsp. vanilla extract
4 lg. eggs

Add butter to dry ingredients. Mix & pour into cast iron skillet. (LARGE ONE) This a VERY THICK DOUGH. Bake at 325 degrees approx. 1 hour & 15 minutes (more or less depending on your oven). Don't forget to place a shallow pan of water on the lower rack). Cool and slice into pie shaped wedges. I run a dinner knife around the edges real good to help release it. ALSO: I sometimes spray PAM in my skillet before swirling the butter.


So I'd think subbing the same amount of sugar in for the Splenda and regular Bisquick for the Carbquik ought to do the trick!

I also discovered the poster of the original recipe so have PMd her to see if she'll tell us what it was BEFORE LC!

Char

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

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

Thanks, Char! I'll wait before forwarding this in case you do find out the original recipe. BTW, did you ever try the above without the PolyD and other sweetener tweaks? Off the top of my head I think the PolyD is really what makes the LC version so stupendous. You know, that chewy center.

I also noticed the pecans were to be broken into pieces. I just used whole halves. Absolutely fab.

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

Alida, no prob! Here is the original recipe which belongs to Mott's Landing from "the other board" -- she was kind enough to send it to me!

AUNT RUTH'S PECAN CAKE

TIP: place a shallow pan of water on lower rack while baking cake.

In iron skillet melt:
2 sticks butter (swirl around to coat the sides)

In lg. bowl mix:
1 3/4 cup self-rising flour
2 1/4 cups sugar
3-4 cups pecans (broken into pieces)
1 Tbsp. vanilla
3 lg. eggs (I use 4 sometimes)

In lg. bowl, add dry ingredients plus eggs & vanilla. Add melted butter. Mix with spoon & pour into skillet. (This is very heavy, thick & dense). Bake at 325 for approx 1 hour - 1 hr. 15 min. Check for doneness after 45-50 minutes in case your oven cooks faster. I cover top with foil if it starts to get too brown. DON'T OVERCOOK. It is better to get the middle almost set but it will finish cooking a bit after it is removed from the oven. After cake has cooled 10-15 minutes, I run a knife around the edges to release it then flip it over onto a plate. Make sure your skillet is seasoned real well to prevent sticking in the middle.
This freezes very well.

No, I only made it the one time so far - but I wouldn't make it without the PolyD at this point, since I liked it SO much that way!

Char

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

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

Char, LOL. I have made this thing THREE times already and my husband want MORE. Sigh. Need more Carbquik, Erythritol, and pecans!

Thank you so much for taking the time to get the "original" recipe!

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

You're welcome!

I will only make this when there are enough people to share it with - having it around for just DH and myself is inviting trouble! LOL!

Char

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

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