Posts Tagged ‘cake’

RED VELVET CAKE

Hello, Beautiful!

Sometimes being bad is really very good…and with this cake, on a special Valentine’s Day (with someone or alone!) it’s even better.

I’ve cut the original recipe in half to give you a single layer, but split it and stacked the gorgeousness into an impressive little number that will get you noticed and loved in return.   (The photo makes it look taller than it is!)

Same red velvet flavor as always; same beautifully white cream cheese frosting…just lower sugar.

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1 1/4 cups cake flour (such as Softasilk)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons unsweetened cocoa powder

1/3 cup butter, softened

1 cup Whey Low granular or Nature Sweet sugar sub

1 egg

1 ounce red food coloring

1/2 cup buttermilk

1 1/2 teaspoons vanilla extract

1/2 teaspoon white vinegar

1/2 teaspoon baking soda

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Preheat oven to 350 degrees.  Coat a 9 inch round or square cake pan with vegetable cooking spray and dust with 1 tablespoon cake flour, tapping upside down to remove the excess, and set aside.

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In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside.  In a large bowl cream the butter and WL until light and fluffy, at least 2 minutes.  Beat in egg and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.

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Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  Allow to cool in the pan on a wire rack for 10 minutes.  Remove cake from pan by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  Split cake in half with a serrated knife or a long piece of thread and frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

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Whipped Cream Cheese Frosting

1 1/2 cups heavy whipping cream

One 8-ounce pkg. reduced fat cream cheese, softened

1 1/4 cups Splenda

2 teaspoons vanilla extract

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In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in Splenda and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

. Makes 12 servings.  Per Serving: Calories 160; Protein 4 g; Fat 11 g; Carbs 12 g; Sugar 0 g; Sodium144 mg


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CHOCOLATE PEPPERMINT CAKE ROLL

Chocolate and cake in the same dessert is wonderful.  Add in some cool, wintery peppermint-laced cream filling and let’s just swoon and get it over with, shall we?!

So pretty!

Your holiday table will love you for the effort you put forth to make this.  (And it’s not hard – don’t be scared of a cake roll.  If something awful happens when you try to re-roll it, just break it up in chunks, place in beautiful goblets, add a little more cream on the top and sprinkle with crushed peppermint candies.  No one will guess…or even care!!)

This is best made at least a day in advance.  The cake becomes moist and melts in your mouth and the filling more mellow and perfect!

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Cake:

1/2 cup flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs, separated

3/4 cup Whey Low Granular or maltitol crystals (or Splenda granular as a last resort)

2 tablespoons water

1 teaspoon vanilla extract

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Preheat oven to 350 degrees.  Spray an 11×15 inch jelly roll pan with vegetable cooking spray and line the bottom with waxed or parchment paper.  Coat paper with cooking spray.

Lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup powdered sugar or powdered Whey Low. (Most of this will stay on the towel.)

In a small bowl combine the flour, cocoa powder, baking powder, and salt.  Set aside.

Separate the eggs and, with very clean beaters, whip the whites with 1/4 cup of the Whey Low/maltitol, until soft peaks form.  Set aside.

In a large bowl beat the egg yolks with the remaining 1/2 cup Whey Low for two minutes, until thick and light yellow.  Beat in the water and vanilla.  Beat in the flour mixture in two batches, just until combined and smooth.    Gently stir in half of the egg whites.  Carefully fold in the rest of the egg whites, just until no streaks remain.  Pour batter into prepared pan and bake for 8-10 minutes, or just until cake springs back when touched lightly.  Do not overbake!  An over-done cake will crack when you try to roll it.

Run a sharp knife around the edge of the pan and invert cake onto towel.  Carefully remove paper.  Starting on the short end, slowly roll the cake AND the towel.  Place on a wire rack and cool completely – at least 30 minutes.

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Filling:

One 8-ounce package fat-free or reduced-fat cream cheese, room temperature

5 tablespoons Splenda Granular

1 1/2 teaspoons peppermint extract

3 cups whipped cream, chilled (use 1 1/2 cups heavy whipping cream) OR 3 cups Cool Whip, thawed

2 sugar-free candy canes OR 10 sugar-free starlight mints, crushed (or regular, if you can’t find sugar free…it’s hardly any added sugar grams per serving)

3 drops red food coloring

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In a large bowl beat the cream cheese with the Splenda and peppermint extract until smooth.  Beat in whipped cream or Cool Whip until combined.  Stir in crushed candies.  Fold in the food coloring, leaving a few streaks…it will look like a candy cane!

Gently unroll the cake, leaving it on the towel.  Don’t force it to lay completely flat.  Spread the filling evenly over the cake, and slowly re-roll as before.  If it cracks don’t panic…you can probably lay that part on the plate and no one will be the wiser!

Sprinkle with cocoa powder and a little powdered sugar, if desired.    Chill for at least overnight.  This is best made a day ahead…seriously!Makes 16 servings.

Per Serving (using fat free cream cheese): Calories 115; Protein5 g; Fat 6 g; Carbs 7 g; Sugar 2 g; Sodium 146 mg

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PUMPKIN ROLL

This is my version of the famous orange-label recipe.  It’s low-sugar, completely moist and spicy.  I took out the butter from the filling and added whipped cream.  It’s easier than it looks and always gets rave reviews.

(Don’t be scared of a cake roll.  Even if it cracks or breaks it still tastes great.  I’ve had it turn into a pile of chunks, so I just layer the cake, then filling, then cake, then filling…in a trifle bowl, said “I meant to do that.”,  and called it fabulous!)

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Cake:

1/4 cup powdered Whey Low or powdered sugar, if you can have it  (for sprinkling on towel)

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

3 eggs

1 cup Whey Low Granular (or Splenda if that’s all you have)

1 teaspoon lemon juice

2/3 cup 100% pure pumpkin puree

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Preheat oven to 350 degrees.  Spray a 15x1o – inch jelly roll pan with vegetable cooking spray and line bottom of pan with waxed paper or parchment paper.  Sprinkle powdered sugar over a clean kitchen towel and lay on a table or counter.

In a small bowl combine flour, baking powder, baking soda, cinnamon, cloves, salt, and nutmeg.  Set aside.

In a large bowl beat together the egg and WL/Splenda until thick.  Beat in lemon juice and pumpkin.  Fold in the flour mixture.  Spread evenly into prepared pan and bake for 13-15 minutes or just until cake springs back when lightly touched.

Run a knife around the edge of the cake and invert onto the towel.  Remove the paper carefully.  Starting at the short (10 inch) side slowly roll the cake AND the towel together.  Don’t squeeze or roll it tight, just gently and loosely.    Allow to cool on a wire rack completely.

Filling:

One 8-ounce package  fat free cream cheese, softened

1 cup Splenda Granular

1 teaspoon vanilla extract

2 1/2 cups Splenda-sweetened whipped cream or 2 1/2 cups Cool Whip (one small container), thawed

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In a large bowl beat the cream cheese until smooth.  Beat in the Splenda and vanilla until well combined.  Beat in the Cool Whip or whipped cream.

To assemble:

Carefully unroll cake and towel…don’t force the tightest end to lay flat.  Spread cream cheese mixture over the cake to within 1/2 inch from each edge.  Re-roll cake.  Place on a plate and cover with plastic wrap.  Chill for at least one hour.  To serve, sprinkle with additional powdered sugar, if desired, and slice.  Makes 16 servings.

Per Serving (using reduced fat cream cheese): Calories 131; Protein 5 g; Fat 6 g; Carbs 9 g; Sugar 3 g; Sodium 126 mg

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Blog78

FLOURLESS CHOCOLATE CAKE

When I saw this recipe I was very skeptical…usually these kind leave a LOT to be desired.

But this is one moist and delicious dessert!  And unless you told someone they would never, in a million years, guess what the secret ingredient was.

It’s very flavorful and rises well…not eggy or too dense…just right.  It has a very nice texture and a tender, moist crumb.  (I thought it got better the next day – the flavors more intense and when stored in the fridge it’s nice and fudgey, almost.)

It’s beans and eggs with a little cocoa powder thrown in – it’s very good for you.  (The carbs are complex one and come from the beans.)  Seriously!  Do try this, you won’t be disappointed.

I have to give credit to Lauren from Healthy Indulgences for the inspiration.

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One 15-ounce can unseasoned black or kidney beans – drained and rinsed (I prefer S&W kidney beans for this)

1 tablespoon water or coffee (the coffee will bring out more intense chocolate flavor)

1 tablespoon vanilla extract

6 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, softened

1 cup Whey Low granular or maltitol

5 eggs

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(I recently made the WHOLE thing in the blender.  Gets pretty thick, so you need a fairly powerful machine, but it works great. I pureed the beans first with the water/coffee and an egg…then added the rest of the eggs…then the remaining ingredients.  Processed till smooth.)

Preheat oven to 325 degrees.  Coat a 9 or 10 inch cake pan with vegetable cooking spray.  Set aside.

In a blender, food processor or with a hand held blender wand, puree the beans, water/coffee, and vanilla until smooth.  Set aside.

In a small bowl combine the cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a large bowl beat the butter and the Whey Low for one minute with an electric mixer.  Beat in the eggs for two minutes, or until very light and fluffy.  Beat in the bean mixture, just until combined.  Beat in the cocoa mixture for one minute, until very smooth.

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.  Allow to cool completely on a wire rack.  Wrap tightly with plastic wrap or frost and cover.  Makes 10 servings.

Per Serving: Calories 171; Protein 6 g; Fat 11 g; NET Carbs 10 g; Sugar 5 g; Sodium 155 mg

Blog98

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Easy_Lemon_Cake(not my photo…from the web)

35-SECOND LEMON CAKE

The chocolate version of this was such a hit that I started making other flavors.  Hon’s very favorite – so far – is the lemon using the regular extract from any supermarket.

But to make other flavors, I love the LorAnn candy making oils.  They are super concentrated, so just a LITERAL DROP, is all you need in this cake.  I’ve used apricot, and pineapple and both are fantastic.  They have so many to choose from…I guess I’ll just be making and eating cake for awhile.

Additionally, leaving out the extract and adding a drop of vanilla would give you a true WHITE cake!

You know…all in the name of science.

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2 tablespoons flour

2 teaspoons cornstarch

1 1/2 tablespoons Splenda Granular (or 1 tablespoon Splenda and 1/2 tablespoon GTG White Velvet powder)

1/4 teaspoon baking powder

Pinch table salt

2 1/2 tablespoons milk

1 teaspoon oil

1/8-1/4 teaspoon lemon extract – I like the higher amount for more intense flavor

Drop of yellow food coloring, optional

Spray a microwave-safe coffee cup or ramekin with vegetable cooking spray.  In the cup, with a fork, combine the flour, cornstarch, Splenda, baking powder, and salt, until well combined.  Stir in the milk, oil, and extract.

Microwave, on high, for 35 seconds.  It should still be moist and continue setting up for a few seconds…if it’s WET, micro for another 5-6 seconds.  Don’t over cook or it will be rubbery.  Serve warm.

Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium

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BLOGS

COCOA ZUCCHINI CAKE WITH ORANGE CREAM

This little snack cake isn’t overly sweet, and has a wonderful moistness from the zucchini.  Topped with orange-scented cream, it’s the perfect afternoon pick-me-up while sipping your latte.

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Vegetable cooking spray
1/2 cup flour
3/4 cup almond flour – such as Bob’s Red Mill brand
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup butter, softened
1/2 cup + 2 tablespoons Whey Low Granular (or sugar if not watching carbs)
1 large egg
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 cup shredded zucchini
2 ounces sugar free dark, or 70% cacao chocolate, chopped

Preheat oven to 350 degrees. Coat 8×8 inch baking pan with vegetable cooking spray and set aside.

In a medium bowl stir together the flour, almond flour, cocoa powder, soda, baking powder, cinnamon, and salt; set aside.

In a large bowl beat until light and fluffy the softened butter and sugar sub. Beat in the egg, buttermilk, and vanilla. Gradually stir in dry ingredients just until moistened. Fold in zucchini and chips, if using.

Bake for 20-25 minutes or until tester comes out with moist crumbs. Do not overbake. Allow to cool on wire rack. Serve with orange cream if desired. Makes 9 servings.

Per Serving: Calories 161; Protein 5 g; Fat 12 g; Carbs 8 g; Sugar 2 g; Sodium 119 mg

ORANGE CREAM

1/2 cup heavy whipping cream
2 tablespoons fresh orange juice
1 teaspoon fresh grated orange rind
1/2 teaspoon vanilla
3 tablespoons Splenda

In a medium bowl combine cream, orange juice, orange rind, vanilla, and Splenda. Beat until soft peaks form.

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CASSATA CAKE

What a lovely way to end a meal!

An Italian dessert full of sweet ricotta cream between layers of light sponge cake soaked, in this case, in sugar free raspberry syrup.  So glorious!

I’ve seen them un-iced, or completely covered with cream – either way it’s a wonderful thing.  Don’t be discouraged with looking at the length of the recipe – it’s not hard, just a lot of steps.  And it’s so worth it!

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Genoise:

Vegetable cooking spray

3/4 cup Softaskilk brand cake flour,  plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup Whey Low Granular

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Generously grease three 8-inch cake pans with cooking spray.  Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl.  Set aside.

In a large bowl beat together the eggs, sugar sub, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted.

Very carefully, with a spatula, fold in the flour/salt just until moistened.  Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle.  Allow to cool on wire rack for 10-15 minutes.  Run a sharp knife around the edge and invert onto rack.  (May need to run a cake/pie server under the cake if it wants to stick to the pan.)  Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup Splenda

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, Splenda, salt, and lemon juice.  Bring to boil over medium heat, stirring occasionally.  Cook for 5 minutes.  Remove from heat and allow to cool completely.  (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 whole teaspoon vanilla extract plus 2 teaspoons fresh lemon zest)

2/3 cup Splenda

In a food processor combine ricotta, vanilla, Fiori, and Splenda until smooth and silky.  Transfer to a bowl, cover and chill, if not using right away.  (May be made 2 days in advance and kept in the fridge.  Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup sugar free Raspberry syrup (DaVinci or Torani)

2-(5) cups Splenda-sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon Splenda, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand.  Brush or drizzle enough syrup (about 3  tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer.  Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, syrup, remaining Ricotta Filling, and Raspberry Sauce.  Place final cake layer on the top and brush with remaining syrup.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries.  Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

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35-SECOND CHOCOLATE CAKE

Now here’s a sweet little sweetie that you can mix and cook in the cup and in – alright maybe 1 1/2 minutes tops – you’ll have a cute little cutie for a guilt free snack.  (But it’s only 35 seconds in the microwave…so there!)  Soooo good, for so not a lot of work!

The best part?  No huge 16-serving monstrosity sitting on your counter staring you down every time you pass by the kitchen.

I’ve been experimenting with different flavors (a White Velvet and a Lemon one) so stay tuned…check back…don’t go away!

If you wanted to make a “Master Mix” so that when the urge hits you can do this even quicker, multiply the dry ingredients in the recipe by 10, mix very well, and keep in an airtight container.  THEN when you want a nice warm cake, measure 1/3 cup and add the wet ingredients.  Perfect!!  (Thanks to reader Cindi for the idea!!)

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2 tablespoons flour

1 1/2 tablespoons Splenda Granular or Whey Low powdered

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon  instant coffee crystals – optional, but brings out the chocolaty YUM!

Pinch salt

2 tablespoons milk

1 teaspoon oil

Drop of vanilla extract

Spray a coffee cup or ramekin with vegetable cooking spray.  In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain.  Stir in the milk, olive oil, and vanilla until smooth.

Bake in the microwave on high for 35 seconds.  You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery!  It should be moist on the bottom and will continue cooking as it sets.

Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.

(Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)

Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium

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BLOGS

MOCHA CAKE

This is always requested for birthdays, potlucks…just about anywhere someone wants me to bring a cake – this one is IT!

I adore this – it’s very, very chocolaty and extremely moist.  (It’s not low-carb…sometimes you can’t mess too much with a great thing.  But it’s sugar free or low sugar, depending on which sub you use.)

One of the secrets is to never over-bake your cakes.  I know books and everywhere will tell you it’s done when it pulls away from the pan.  I think that’s too late.  There will be some carry-over baking from the residual heat and it will be dry when it’s cooled.

Baking JUST until large, moist crumbs stick to a toothpick when inserted in the middle is PERFECT.  It will continue to bake for a few minutes out of the oven, but won’t be over-done at all.  I also cover it with plastic wrap while it’s still warm…this keeps the moisture in, too.

Anyway…frosted or not, this will be a favorite of yours, too.  I love to use it as a “shortcake” with berries and cream – very different and very unexpected.  Everyone will like it that way!

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2 cups flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups Whey Low granular

1 cup oil

1 1/2 cups hot coffee

1 cup milk

2 eggs

1 teaspoon vanilla extract

Peheat oven to 350 degrees. Coat a 9×13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar sub, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist. Makes 20 servings.

Per Serving (with Nature Sweet): 230 Cal; 5g Protein; 13g Tot Fat; 24g Carb; 2g Fiber; 1g Sugar; 262 mg Sodium


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PecanTorte39sm BLOGS

PECAN CHOCOLATE TORTE
Cake:
Vegetable Cooking Spray
1 cup broken pecans or walnuts
2 tablespoons flour
Pinch of salt
2 1/2 teaspoons baking powder
4 eggs
3/4 cup Nature Sweet Crystals
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
1/4 cup sugar free hazelnut syrup
Frosting:
1 1/2 cups heavy whipping cream
1/2 cup plus 1 tablespoon Splenda
6 tablespoons unsweetened cocoa powder
1/4 teaspoon cinnamon
Preheat oven to 350 degrees.  Coat two 8-inch round cakes pans with vegetable cooking spray and set aside.  Place a medium bowl and electric mixer beaters in the freezer.
In a small bowl combine pecans, flour, salt, and baking powder.  In a blender or food processor, add eggs, NS crystals, and vanilla.  Process for 30 seconds.  Add the nut mixture.  Cover and process until smooth; about 1 1/2 minutes.  Divide batter between prepared cake pans.  (It will seem like a very little amount of batter.)
Bake for 15-25 minutes or until top springs back when lightly touched.  (Centers may appear fallen slightly.)  Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans.  Return to racks and cool completely.
In the chilled bowl whip the heavy cream until soft mounds form.  Add the Splenda, unsweeted cocoa powder, and cinnamon.  Beat until just combined.  Return to the fridge until ready to use.
To assemble the cake:  Split each layer in half, horizontally, with a serrated knife.  Brush at least two of the layers with the hazelnut syrup.  Place one on a plate and spread 1/3 cup of frosting.  Repeat until you’ve used all the layers.  Frost the top and sides of the cake.  Garnish with berries, or chocolate curls if desired.  Makes 16 servings.
Per Serving: 152 Cal; 3 g Protein; 11 g Tot Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 62 mg Sodium
PECAN CHOCOLATE TORTE
A beautiful cake with very little flour – so no need to panic about the simple carbs.  I love that it goes together quickly and looks so impressive.  Crushed berries would be perfect to nestle between the layers, too.
(Take a peek at the inside, below…)

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Cake:

Vegetable Cooking Spray
1 cup broken pecans or walnuts
2 tablespoons flour
Pinch of salt
2 1/2 teaspoons baking powder
4 eggs
3/4 cup Whey Low Granular
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
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Frosting:
1 1/2 cups heavy whipping cream
1/2 cup plus 1 tablespoon Splenda
6 tablespoons unsweetened cocoa powder
1/4 teaspoon cinnamon
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Preheat oven to 350 degrees.  Coat two 8-inch round cakes pans with vegetable cooking spray and set aside.  Place a medium bowl and electric mixer beaters in the freezer.
In a small bowl combine pecans, flour, salt, and baking powder.  In a blender or food processor, add eggs, sugar sub, and vanilla.  Process for 30 seconds.  Add the nut mixture.  Cover and process until smooth; about 1 1/2 minutes.  Divide batter between prepared cake pans.  (It will seem like a very little amount of batter.)
Bake for 15-25 minutes or until top springs back when lightly touched.  (Centers may appear fallen slightly.)  Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans.  Return to racks and cool completely.
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In the chilled bowl whip the heavy cream until soft mounds form.  Add the Splenda, unsweeted cocoa powder, and cinnamon.  Beat until just combined.  Return to the fridge until ready to use.
To assemble the cake:  Split each layer in half, horizontally, with a serrated knife.  Brush at least two of the layers with the hazelnut syrup.  Place one on a plate and spread 1/3 cup of frosting.  Repeat until you’ve used all the layers.  Frost the top and sides of the cake.  Garnish with berries, or chocolate curls if desired.  Makes 16 servings.

Per Serving: 152 Cal; 3 g Protein; 11 g Tot Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 62 mg Sodium

PecanTorte40sm BLOGS

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