Sat, May-21-05, 12:08
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Getting Healthy!
Posts: 1,755
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Plan: General LC
Stats: 213/169/166
BF:
Progress: 94%
Location: Tuscaloosa, AL, USA
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Quote:
Originally Posted by CarolynC
Below is my modification to make a Devil's Food Cake, which has more chocolate and lower calories (by replacing butter with sour cream) than the original 3-minute chocolate cake.
Ingredients
2 T Almond Flour
2 T Whey Protein Isolate
2 T Cocoa Powder
1/2 t Baking Powder
5 packets of Splenda (or No-Carb stevia powder to cut carbs)
1/2 T Melted Butter
2 T Sour Cream
1 Egg
In a 2 cup Pyrex glass container, blend all dry ingredients. Add sour cream, melted butter and egg, then mix throughly. Cover with glass lid (vented) or plastic wrap with a slit cut in center for venting. Microwave on high for about 70 seconds. The cake should look a slightly wet when it comes from the microwave; it will dry as it cools. This makes 2 servings.
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Lately, I've been making this cake by using 2 T of Carbquik low carb bake mix in place of the 2 T Whey Protein Isolate, 1/2 t baking powder, and 1/2 T melted butter. The Carbquik already has baking powder and palm oil in it, which is why I leave out the baking powder and the butter. However, leaving out the butter does make the cake a little drier so to comphensate I use two slightly "generous" tablespoons of sour cream rather than 2 level tablespoons.
Although I haven't tried it, it should also be possible to replace the almond flour with Carbquik.
Also, to cut down the carb count slightly, I've started using Ghirardelli Premium Unsweetened Baking Cocoa powder, rather than Hershey's Unsweetened Baking Cocoa powder. The Ghirardelli's has 1 net carb per tablespoon, while the Hershey's has 2 net carbs per tablespoon. I also think that the Ghirardelli's tastes better, although it is somewhat more expensive and not all of the grocery stores in my area carry it (while they all carry Hershey's).
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