Hi I am looking for a very simple yet yummy recipie for a cake or a slice or something. It is to take in for work to share as we all do when we have a birthday. I am hoping to take a low carb one in so I can eat too. I love chocolate and carrot cakes but am open to any suggestions. The easier the better as i want it to turn out nice..It is only a small workplace with about 6 workers.......Thanks

My first guess would be the "3 Minute Chocolate Cake." You can find the recipe here:

http://www.lowcarbeating.com/recipe_..._name=Desserts

There's also a recent thread in this cooking forum that discusses all the variations. Scroll down to sometime in April and look for a thread entitled "3-min chocolate cake." Or you can search using "3 minute".

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

The following is a chocolate cake recipe I got from another low carb chat room. My alterations to make it a devils food cake are included.

1 15 oz can Eden Farms Black Soy Beans (drained and rinsed well)
4 eggs
4 oz cream cheese
1 tsp baking soda
1 cup Splenda
1/3 cup Diabetisweet
3 Tbls unsweetened cocoa
2 Tbls vanilla

Preheat oven to 350 degrees. Spray 9" cake pan with pan spray, line bottom with parchment paper and spray lightly. Put all ingredients in a food processor and process until smooth. Pour into prepared pan and bake for 30-40 minutes, until a toothpick comes out clean. (I have made this cake twice and the baking time is longer in my oven, about 50 minutes.) Cool in pan for 15 minutes, loosen sides and invert onto cake rack to cool thoroughly. The recipe stated that you can use any combination of granular sweeteners to total 1 and 1/3 cups.

The first time I made this cake, I used a combination of Splenda and maltitol. The texture was fine, but while the cake smelled chocolately while baking, it did not have as strong a chocolate flavor as I was expecting from the smell while baking. So I decided to increase the cocoa to 4 Tbls for the next one.

For my Devil's Food cake cake I used 1 cup of Maltitol and liquid Splenda equal to 1/2 cup. To make up for the loss of volume, I added 1/3 cup of oat fiber. I used 4 Tbls, 2 each, of a mix of cocoas. The 2 cocoas are from Jena-Maries.com. they are Jet Black Cocoa and High Fat Dutched Cocoa. The next time I make the cake I think that I will use only the liquid Splenda and increase the oat fiber to 1 cup. By the way, my observation is that the oat fiber addition I made this time gave the cake a better texture. This recipe produces a moist dark very chocolate cake tasting like an Oreo cookie. I topped it with some marshmallow fluff from a recipe I found on another low carb web site, and sprinkled some chopped pecans on top then drizzled some melted low carb chocolate to produce what I call a Devils Food Cake with Rocky Road topping. It was a big hit at my office.

I agreee with Alida - the 3-minute Chocolate cake is a very good choice for your situation - a personal-size cake. It's a favorite - easy, fast, delicious, and nutritious. If you want to make a cake big enough for a crowd, BettyR's Chocolate Mayonnaise Cake is very nice .

Here's the version I use:

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