Chocolate Cake

Chocolate Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Almond Flour Fudge Cake - pic

  • --------------------------------------------------------------------------------

  • Almond Flour Fudge Cake

  • Cake:

  • 4 cups almond flour – scooped –16 ounces

  • 2 cups Splenda (liquid equivalent or granular)

  • ½ cup Erythritol – granular

  • 4 packets Stevia Plus

  • ½ cup cocoa - I like the Hershey's Special Dark

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • ½-teaspoon salt

  • 1 tablespoons vanilla

  • ⅓-cup oil

  • 4 eggs

  • 1-cup sour cream

  • Frosting:

  • ½-cup butter – 1 stick – room temp

  • 1 large egg – room temp

  • ⅓ cup granular Erythritol – powdered – I use my coffee bean grinder

  • ⅓ cup Splenda

  • 2 packets Stevia Plus

  • 8 ounces cream cheese – room temp

  • 1 teaspoons vanilla

  • Preheat oven to 350° Spray a 9x13-inch cake pan with cooking spray.

  • In a large bowl combine dry ingredients and stir well.

  • Beat the eggs with the oil and the vanilla…add to the dry ingredients along with the sour cream and mix well. Pour into prepared pan and bake at 350° for 25 to 30 minutes or until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch. Do not over cook…cake should still be moist.

  • Remove from the oven to a wire rack and cool completely.

  • To Make Frosting:

  • Beat butter with electric mixer until light and fluffy. Add sweeteners and beat well scraping sides of bowl as needed.

  • Add the egg and beat until very fluffy…beat in vanilla.

  • Add softened cream cheese a little bit at a time beating until fluffy after each addition.

  • Frost cake...store in frig

Directions

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Nutrition

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