1/4 tsp of sweetzfree equals 1 cup of granular splenda.

ferget it!

You would use 1/4 teaspoon.

I was looking at what ingredients I'd need to bake this gorgeous looking recipe, and was slightly stumped by the last ingred. "cream"---should I use
heavy/whipping cream or half and half?
DataHamster

I used heavy cream Data and it was heaven!

Thanks for telling me it was heavy cream, and heaven!! I'm sold...I'm being a bit neurotic here, but last question... you don't whip the cream first,right?
Data

Hi Data ... no whipping the cream before you add it .. just pour it on in there

Thanks much, Pam! I will try it over the holidays...
Data

Betty!!!
Thank you so much for posting this recipe. I received a food processor for Christmas- this was my first recipe!!! I thought it was great, SO EASY!!!. My 4 yr choked it down but he isn't fond of nuts and could tell there was something 'different' with the texture... I ended up sticking 1/2 in the freezer (container with wax paper seperating the pieces) so I can take it out a piece at a time. I cut it into...24 3/4" slices or so, plenty big enough for this house. Thanks again!!! Carol

byrdie16-
Your welcome. If your little boy wants another piece put some lc ice cream on it and maybe a little whipped cream, he'll forget all about the texture.

It's so important that we start early teaching our children healthy eating habits. Sugar free deserts, cheese and lots of fruit are the best things for children snack on.

I don't have a food processor, can I mix it together another way?

I have a stand mixer and a blender.

I have wanted a food processor for a long time now, and with LC it would really come in handy. But, if I get one I want it to be a good quality one, which is too expensive for me right now.

Thanks, this recipe looks great.

Cathy,

Two options: stand mixer or by hand. I don't have a stand mixer, and I've never used a food processor for a cake or muffins. I always just mix by hand.

• For the stand mixer, add the wet ingredients to the bowl first (add the eggs last, one by one) and mix together on a moderately slow speed. Add the dry ingredients while beating slowly so they don't end up on your kitchen cabinets, and then increase the speed when they've just incorporated and beat until smooth.

• By hand: mix the dry ingredients by hand; the wet ingredients also by hand in another bowl - a whisk works well - and then add the dry to the wet and mix thoroughly with a fork. This works well, too.

Thanks Mil,

I figured that I could follow the way I normally mix cakes in my mixer, but I wasn't sure if there was something about the way the food processor mixed it that would change the result if I did it with the stand mixer.

My BF loves my stand mixer. Do you remember me writing about the chocolate chip (chernobyl) cookies he makes? Well, he only had hand mixers before I moved in, and would use two. When one would heat up and stop, he would switch to the other one, giving the first time to cool down .

Cathy - it's true I've never made this cake, but I've never heard of one being so sensitive that it couldn't handle being made in a stand mixer. If you're worried, I'd say try it by hand. (Or BettyR can give you advice that's related to the actual recipe!) I guess if I'm wrong you'll let me know!

I wish we could get a stand mixer - but nyc apartment kitchens are not conducive to them. We've actually got an amazing amount of counterspace considering, but really nowhere to put the mixer. I've got a food processor (stored on top of the fridge - and no, there's no room for a mixer up there!), a blender and a $7 hand mixer.

I would not try this cake by hand. The reason that I make it in the food processor is to develop the gluten. It gives the cake a more cake-like texture than some other low carb cakes.

You can do this in a stand mixer just make sure and beat it on med-high speed for at least 5 minutes.