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Ingredients
- The cake
- 1/4 cup almond flour
- 3/4 cup Carbquik
- 1 cup wheat protein isolate 5000
- 1/8 cup resistant wheat starch 75
- 1/4 cup cocoa
- 3 t. baking powder
- 1/4 t. salt
- 2 T. granular erythritol
- 2 T. Diabeti Sweet Brown Sugar
- 1 splenda quick pack(1 cup equivilent)
- 1 T. not/Sugar
- 7 T. shortening
- 1 cup calorie countdown 2% milk
- 2 t. vanilla extract
- 3 eggs
- Mix all the dry ingredients in a large mixing bowl until well incorporated.
- In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
- Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
- Pour batter into a greased 7 x 10 inch cake pan or dish.
- Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
- Let Cool.
- The frosting
- 6 T. shortening (crisco green)
- 1 cup powdered erythritol
- 4 T. polyD
- 4 T. not/Sugar
- 1 splenda quick pack
- 2 to 3 T. warm water
- I used the following method to make the frosting except the quick pack got mixed with the dry ingredients.
Preparation
Step 1
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