Great -- thanks for keeping me posted, and for eating cake in the interests of science .

This sounds so yummy! I wish I would have had this recipe for my mom's birthday party! Her cake was okay - I used a low carb cake mix - it definitely could have been better - I made the frosting from scratch tho - that worked out great - tasted better than the crap sugary stuff!

Thanks for posting this recipe, Betty. It is AWESOME! I didn't have any erythritol and my local health food store never heard of it, so I substituted 12 packets of Xylitol Plus. This cake is amazing!

- Pam

Your welcome, I'm so glad you liked it.

I really want to try this cake but I've only got a bunch of the granular Splenda. My guy bought it for me and I think he'll have a bird if I tell him I need a different type of granular sweetener since I've got 4 bags of this other stuff! How much granular Splenda would I use to replace the erythritol?

thanks

Sina

Chocolate and Splenda alone don't go well together. It has a very funky after taste.

Ah, thanks. That'll probably be enough to convince him that I need the erythritol (sp?) He's always mentioning the splenda aftertaste.

Hi Everybody!

This cake looks and sound great by all of your comments. However, I do not really understand the Mayo thing. I am from the Netherlands and mayo in a cake seems weird. I do understand that it might work with a mayo that is mostly eggs and oil. I know and have tasted some American brands of mayo and I think the kind we have here is more acidic than yours. Could you tell me what kind or brand of mayo you use? Maybe then I can find the ingredients and try to find a similar brand here or make some mayo from scratch.
Thanks!

Vicky

My mother made a mayonnaise chocolate cake when I was growing up. She said that it was invented during WWII when food was rationed. Women couldn't get butter to make cakes with so someone came up with a recipe using mayonnaise instead of butter to make a chocolate cake. It was a big hit and has been around ever since. Most people in America have eaten it at one time or another.

The brand I use is Kraft, but here is a recipe for a very simple mayonnaise that is just as good as Kraft.

Mayonnaise

Ingredients:
1 extra large egg
2 tablespoons of fresh squeezed lemon juice
1 teaspoon dry mustard
1 -1/4 cups oil
salt and pepper

Directions:
put lemon juice and mustard and egg in blender. While the machine is running pour the oil very slowly. As the mayonnaise thickens, the sound of the machine will change. It will seem like it takes a very long time but just be patient, it does take a while.
*** It is very important to add the oil very slowly in a fine stream.

Bump for Rob

I'm thrilled to hear that this can be frozen, since I am the only low carber in my family. Question.... is this vital wheat gluten?

Yes, it is.

Where do you get liquid splenda?

I use sweetzfree. You can order it online.

Does it measure the same? So... would I still use 1-1/2 teaspoons Sweetzfree instead of -1/2 teaspoons liquid Splenda?