IPB

Welcome Guest ( Log In | Register )

 
Reply to this topicStart new topic
> Whole Wheat Chocolate Cake!, Surprisingly Good!
Jamie
post Aug 8 2004, 11:28 PM
Post #1


Newbie
**

Group: Members
Posts: 11
Joined: 7-August 04
Member No.: 2,822



I know whole wheat cake kinda sounds gross, but this recipe actually makes a cake that's pretty darn close to the real thing:

1 1/2 cups whole wheat flour
1/2-1 cup Splenda or Equal(depending on how sweet you want it)
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/3 cups water or 2% milk
1 Tbsp vinegar
1 Tbsp vanilla

Preheat oven to 350? F.
Mix or sift dry ingredients together in large bowl.Measure in the wet ingredients and mix well.
Pour into 8X8 pan.
Bake 35 minutes or until tests done.

Also makes a really good spice cake. Just omit the cocoa and add 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. allspice or ground cloves

This post has been edited by Jamie: Aug 8 2004, 11:29 PM
Go to the top of the page
 
+Quote Post
shel1210
post Aug 9 2004, 12:50 PM
Post #2


Master
*****

Group: Moderators
Posts: 1,108
Joined: 25-January 03
From: Pennsylvania
Member No.: 67



This is one I'm definitely printing and trying out.....how I've missed good old chocolate cake!! You wouldn't happen to have a recipe for some "legal" chocolate frosting to go on the top of it, would you? (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/laugh.gif) (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/laugh.gif)

Thanks for sharing the recipe!
Go to the top of the page
 
+Quote Post
Jamie
post Aug 9 2004, 01:23 PM
Post #3


Newbie
**

Group: Members
Posts: 11
Joined: 7-August 04
Member No.: 2,822



A friend of mine had an idea to spread some sugar-free chocolate pudding on top. Haven't tried it, but sounds pretty good. I usually just use a regular chocolate buttercream frosting recipe and sub Splenda for the sugar and Bluebonnet Light for the butter. Turns out pretty good.
Go to the top of the page
 
+Quote Post
molly
post Aug 9 2004, 10:58 PM
Post #4


Master
*****

Group: Members
Posts: 2,017
Joined: 24-January 03
From: Indiana
Member No.: 51



Jamie,

This sounds really good.
I'm thinking of adding some unsweetened applesauce to the Spice version for Applesauce Spice Cake. What 'cha think? Would that work ok?

molly
Go to the top of the page
 
+Quote Post
Jamie
post Aug 9 2004, 11:34 PM
Post #5


Newbie
**

Group: Members
Posts: 11
Joined: 7-August 04
Member No.: 2,822



Yumm!! That sounds great. I may try that myself. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/wink.gif)
Go to the top of the page
 
+Quote Post
anna
post Aug 10 2004, 11:51 AM
Post #6


Newbie
**

Group: Members
Posts: 86
Joined: 21-April 03
From: New York/New Jersey
Member No.: 730



I tried this receipe last night because I felt bold after the great chili I made from the SB cookbook...I've never seen anything like this cake...takes like a cocoa sponge trying to disguise itself as a semi brownie in consistency...LOL. I used Splenda; as a matter of fact I used a bit more than the recipie called for just to make sure it was sweet after I tasted the batter but no luck. The cake just isn't sweet! Not sure what I did wrong! I followed it step by step and it's not over or underdone. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/sad.gif)
Go to the top of the page
 
+Quote Post
maccsale
post Aug 10 2004, 04:59 PM
Post #7


Newbie
**

Group: Members
Posts: 64
Joined: 25-September 03
Member No.: 1,749



You might try using granulated fructose. It is not calorie free, but it is sb legal, and its properties resemble sugar in baking. I have noticed that it browns (or burns) faster than sugar, so you have to watch closely. It measures equal to sugar, but I think you sometimes need a little more. Worth the experiment!

Anita
Go to the top of the page
 
+Quote Post
anna
post Aug 10 2004, 05:49 PM
Post #8


Newbie
**

Group: Members
Posts: 86
Joined: 21-April 03
From: New York/New Jersey
Member No.: 730



Where can I find granulated fruictose? Also, does anyone know what wheat gluten is? I tried to look for it in the supermarket but have no idea. Is it a yeast?
Thanks,
Anna
Go to the top of the page
 
+Quote Post
sam-I-am
post Aug 10 2004, 07:01 PM
Post #9


Expert
****

Group: Members
Posts: 475
Joined: 2-April 04
From: DC Area
Member No.: 2,522



QUOTE (anna @ Tue, 10 Aug 2004 12:49)
Where can I find granulated fruictose? Also, does anyone know what wheat gluten is? I tried to look for it in the supermarket but have no idea. Is it a yeast?
Thanks,
Anna
*


Anna, I buy fructose in the grocery store, in the sugar isle. It's usually kept next to the artificial sweeteners.

Also, I've always been able to find wheat gluten next to the flour. (at Super Wal-Mart, anyway) It comes in a smallish box - about the size of baking soda. Gluten is what is in grain that yeast like to eat. It helps a lot to add it to whole wheat recipes containing yeast. Because whole wheat has not been processed to the point of regular white flour, the gluten isn't immediately available for the yeast. So adding the gluten helps the rise.

(IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif) Sam

This post has been edited by sam-I-am: Aug 10 2004, 07:02 PM
Go to the top of the page
 
+Quote Post
yvetteu
post Feb 5 2005, 06:00 PM
Post #10


Newbie
**

Group: Members
Posts: 20
Joined: 31-July 03
Member No.: 1,464



Granulated fructose is actually sweeter and doesn't measure equal to sugar. I think a good rule is to use 2/3 as much granulated fructose when substituting for sugar. Some stores carry it with the diabetic items, others have it with the other sugar substitutes in the baking aisle. The brand I buy is always with the "natural" foods and comes in a clear bag.
Go to the top of the page
 
+Quote Post
Cinderella
post Feb 5 2005, 07:02 PM
Post #11


Master
*****

Group: Members
Posts: 577
Joined: 4-February 05
From: Tennessee
Member No.: 3,196



Now that you have cake, what if anything do you put on it?

Thanks

Cinderella
Go to the top of the page
 
+Quote Post
3lilboysmom
post Feb 6 2005, 03:51 AM
Post #12


Master
*****

Group: Members
Posts: 573
Joined: 3-October 04
From: Louisiana
Member No.: 2,956



If you're going to have legal cake, a great topper would be sliced fresh berries or a dollop of whipped cream (not Cool Whip) or a small scoop of sf ice cream. ALso, I saw in the store today that Russell Stover makes a low carb chocolate sauce. I didn't read the label, so I can't vouch for how legal it is, or how good, but it sure sounded good to me! (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/tongue.gif)

Pam
Go to the top of the page
 
+Quote Post
Benjamin
post Apr 11 2005, 06:31 PM
Post #13


Newbie
**

Group: Members
Posts: 40
Joined: 7-April 05
Member No.: 3,515



I love this and I am making it tonight. I catn wait, thanks so much for the recipie...
Go to the top of the page
 
+Quote Post
Benjamin
post Apr 12 2005, 03:12 PM
Post #14


Newbie
**

Group: Members
Posts: 40
Joined: 7-April 05
Member No.: 3,515



I found something out. Use Splenda. Equal loses sweetness when heated. Also, use 2 1/4 cup Splenda because it taste really good that way...
Go to the top of the page
 
+Quote Post

Reply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:

 



Lo-Fi Version Time is now: 16th January 2018 - 01:34 PM