I found a recipe for a Dr. Pepper cake that sounds wonderful. She says she uses a chocolate/peanut butter/cream cheese frosting but gives no idea how to make this. Sounds great, anyone have any ideas?

Heahter

Try this…

1 cup (8oz) soft cream cheese
¼ cup (2 oz) soft butter
1/2 cup (4 oz) soft peanut butter
¼ cup unsweetened cocoa powder
½ tsp vanilla extract
sweetener to taste (1/4 cup of pourable Splenda?)
pinch of salt

Cream first 3 ingredients together until very smooth. Add all other ingredients and beat until smooth.

You might also whip ½ cup of heavy cream and then fold in the cream cheese mixture. That would add a bit of fluffiness to the final frosting.


Member since 2001

http://www.ilovelowcarb.com

I did a REALLY easy version of this - I mixed some Chocolate Twist (sf,contains maltitol), some PB, and some softened cream cheese in equal proportions - boy was THAT good!

Char

Don't squat with yer spurs on!

Thank you for your recipe. I can't wait to try it this weekend

Boy, Char, you're lucky with those sugar alcohols. I can't go near that Twist stuff -- sparks cravings in me like crazy!

A dr. Pepper cake? Now that sounds interesting...

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

Sharron, isn't Char a lucky one? LOL I told her that in another thread. I have to be careful with those sugar alcohols too, darn it. LOL

There's a pretty decent recipe for chocolate butter cream frosting on the atkins web site. I tried it today on the famous "3 minute chocolate cake" and it was good. I halfed the recipe and it was still too much so I put the rest in the fridge. It set up sort of like a hershey's chocolate candy bar. I bet it would work good in some of those litte candy molds!

God's will. Nothing more. Nothing less. Nothing else.

OK, Heather. Now that you've sparked our interest; when are you posting the Dr Pepper Cake recipe???

It's not my recipe, I found it on another site. I will post it here, but again it's not mine. Here is the link and the recipe.

http://www.low-carb.com/lcl-recipes.html

Dr. Pepper Cake


1 1/2 cups high gluten flour
1 cup almond flour
1 cup granulated Splenda
1/4 cup Diabetisweet
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
4 Tablespoons Dutch-Process Cocoa powder
1/2 teaspoon salt
8 large egg whites (room temp)
1/2 teaspoon cream of tartar
3/4 cup cold Diet Dr. Pepper *
2 Tablespoons Buttermilk
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract
Grease and flour (use the gluten flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together high gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, cinnamon, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In small bowl, mix cold Diet Dr. Pepper with egg yolks and whisk well. Add oil, buttermilk, and vanilla extract. Add egg yolk mixture to flour mixture and beat till smooth.

Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't overbake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting. (A chocolate/peanut butter/cream cheese frosting is great on this cake!)

* I use my local Kroger brand "Diet Dr. K" which is their store brand Diet Dr. Pepper. It's Splenda sweetened and Splenda works better for baking than aspartame (NutraSweet.) If you want to use a Splenda sweetened soft drink for this cake and can't get a Dr. Pepper clone, try making it with Diet Rite. It's still quite good.

Total carbs in whole cake: 96. Cut into 16 pieces for 6 grams per slice or 12 pieces for 8 grams per slice.