For chocolate lovers out there, this chocolate cake might just be the safest indulgence!

3T Cocoa Powder
1C Miracle Whip
1.5 C Splenda
Combine in large bowl

Add 2t Baking Soda
1C water
Mix together until there are no large clumps
Add 2t vanilla
2C of flour (Chef's flouf blendLC baking flour)
Mix in about 1/2 cup at a time until all is added. Make sure all clumps of flour are broken or use electric mixer until smooth.

Pour into greased/sprayed 9x12 inch pan and bake for 30 min or until toothpick comes out clean--cool ane eat

13.75 grams of carbs per 3x3inch piece (1/12 of the cake)--9.1 grams of carbs per 2x3 inch pieces (1/18 of the cake)

Cake servings are usually 1x1 or no larger than 2x2.

...uhhh, last I heard Miracle Whip was a bit under 3 gms per TB, which would be about 48 gms per cup ... and doesn't it have hydrogenated (trans) fat in it? Is there a reason why one couldn't use real mayonaise? Would certainly shave some carbs there.

What can you tell us about the "Chef's Blend" flour. I heard someone else mention it once, but don't have any idea what's in it and what the carb count per cup is. I'd certainly appreciate the info.

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)

~~Redhead until further notice! ~~

The flour has 16 gs per cup. You absolutely can use real mayo--I use whichever happens to be in the house. 56gs from miracle whip--I didn't have mayo to compare it with. I prefer miracle whip, but it doesn't matter. It is a really moist fluffy cake and makes really good cup cakes too, but I can't remember how many a recipe makes to divide the total out. Anyway, it is a really good LC cake.

According to the jar Miracle Whip is 2g per Tablespoon. No partially hydrogenated anythings and 4gs of fat. Not that I am worried about the fat thing, just that it is listed. The flour reacts very much like wheat flour, it is a combination of glutens and flour products but it tastes very close to the flour we are used to. It is more than a little expensive--40 for 10 lbs, but I don't use it very often. I didn't like the cake with nut flour--made it taste funny to me--too nutty with the chocolate. I think it takes a little more in things like cookies to get them to set up like normal, but I have had good luck with it.

huskersfan-
That is very interesting.

Real, no sugar added, mayo would have 0g carbs. So if you are going to make this very often it might be worth it for you to buy a small jar of real mayo just to make cakes with.

I'm going to give this a try. I love trying new things. Thanks for the recipe.

Maggie-
Here is a link for the flour.
http://lowcarbdietchefs.safeshopper..../cat14.htm?839

Thanks, guys.

I just ordered some of the flour blend to try out!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)

~~Redhead until further notice! ~~

This sounds like a really fun recipe! May I have your permission to "play with it" as soon as I'm off my week of no sweets?

Also, Carb Options has a carb-free Miracle Whip type dressing out that would give the same flavor without the carbs

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-

The mayo cake is a very old recipe, my Mom said that she first made it in Home Economics in high school in the 60's.

We've eaten it at home many times I just never thought to try to low carb it. Here is the original recipe.


Mayonnaise Chocolate Cake
Yield: 16 Servings

3 c flour, unbleached, sifted
1/3 c cocoa, baking
3 ts baking soda
1/2 ts salt
1 1/2 c mayonnaise or salad dressing
1 1/2 c sugar
1 1/2 c cold water
1 1/2 ts vanilla extract

Sift together flour, cocoa, baking soda and salt; set aside.

Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla.

Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.

Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done.

My sister used to make mayonnaise chocolate chip bar cookies. So good!!

Since mayo is just eggs and oil really, it makes sense that it would make good cakes.



Atkins since 11/11/03

5'3" 140/128/118

Betty, thanks for sharing that recipe! Have you ever tried to make it into brownies? Jen, do you still have that recipe?

These sound like just the ticket for this "moo-less" girl

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,
When I call my sister later, I will ask her for it.



Atkins since 11/11/03

5'3" 140/128/118

Sharron-
No I haven't.

We have an almond flour pound cake that we have to finish off before I make anything else, but when it's gone I plan to give this one a try.

I have been making it since I was a little girl with the recipe I originally posted except we used regular flour and a sugar substitute since my grandmother was diabetic and couldn't ahve the sugar--I adapted it further LC with the flour substitute and it is really good. I know it is an old recipe, mom used it as a kid too, probably her mother too.

We tried it several ways when I was a kid because it was my grandmother's favorite and she was diabetic and couldn't have sugar. I always preferred it with regualr sugar but the Splenda was good in it and I didn't like it with the almond flour, but I like the baker's flour.

huskersfan-
Isn't that chefs blend flour the best. I love that stuff. It is so much better than all the other flour subs I've tried so far.

I know it's expensive but if you price the protein powders by the pound it really isn't that bad.

It also adds a lot of fiber to our diet that we may otherwise not get. I find I'm a much happier dieter since I found it. My life seems normal to me and my family(who doesn't do low carb) will eat what I make with it. They don't seem to notice the difference.

I found at teh very begining it tasted a bit different to me--but I really like it now. The cake was a bit heavier than with regular flour but boy did it taste good and I didn't feel like I was totally messing up my LC lifestyle when I could have my very favorite cake in the whole world! Just don't use miracle whip light or fat free--talk about flat cake--and it tastes funny too. Regular Mayo works too! drops the carbs way down, but I had never thought of it that way--we always made it with miracle whip. yeah--when you buy protein powder in 12 oz cans if you bought enough to have 10 lbs you would easily spend well over 40$ in most cases. One I have used was $12 for a 12oz can--OUCH!

And yeah, my daughter can't tell the difference--and I don't feel so guilty about her having it more often. NOt that I bake that often, but when I do--I know it is healthier for her as well as me.