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Recipes Desserts Cakes
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| Servings: | 16 |
| Author Notes: |
This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below. |
| Ingredients: |
1 1/2 cups vegetable oil 2 teaspoons vinegar 1/2 cup sugar-free chocolate syrup (such as Da Vinci® brand) 2 eggs 1 teaspoon vanilla 8 ounces cream cheese, softened 1 cup whole wheat flour 3/4 cup vital wheat gluten 1/2 cup almond flour 1 1/2 cup Malitol 3/8 teaspoon Stevia® 4 teaspoons dry unsweetened cocoa 1 teaspoon salt 1 teaspoon baking soda Frosting: 1 stick (1/2 cup) butter, softened to room temperature 8 ounces cream cheese, room temperature 1 cup malitol 1/4 teaspoon Stevia® 1 tablespoon heavy cream Chocolate Drizzle: 1 ounce semi-sweet chocolate 1 tablespoon heavy cream |
| Instructions: |
Preheat oven to 350° F.
Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry. Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top. Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon. Total Carbs 133.50 |
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