I made a chocolate cake tonight from Linda's lowcarb webpage and it was so bitter ..
Anything I could have done different ?
The icing was bitter too..

Uh, did you use more than one sweetener? Would you post either the recipe or a link to it?

Oop's sorry
Here is the link to the cake:
http://users3.ev1.net/~fontlady/cho...snack_cake.html

And the frosting
Low Carb Chocolate Frosting:

3 tablespoons unsalted butter, softened (not melted)
5 tablespoons unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 teaspoon no sugar added vanilla extract
Few drops hot water, as needed, to thin consistency

Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

What kind of cocoa are you using? Dutch processed is a mildler cocoa and could help.

I used regular hershey's cocoa.
I will see if I can find the other and try it again.. I really didn't think there would be a difference..

Lots of people think Splenda does not properly cut the bitterness of unsweetened chocolate. I've found that using half saccharine or erythritol (and NOT reducing the quantity of sweetener for synergy) makes it taste a lot better.