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Lilaloves Chocolate Cake
1 cup soy flour
1 cup Splenda
1 to 2 T cocoa, depending on how chocolately you like it
1 ½ tsp. baking powder
1 tsp. vanilla
3 TBLS sour cream
½ c vegetable oil
¼ cup water
¼ cup whipping cream
¼ cup chopped walnuts (optional)
Mix flour, Splenda, baking powder, cocoa and set aside Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping cream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated. Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. Serve with Dr Atkins ice cream, whipped cream. Or the following frosting.
Without frosting the whole cake has about 35 grams of carbohydrates.
I like the cake the way it is without any frosting it is very moist. But for real cake and frosting lovers, I developed this frosting for my father who is a diabetic and with a few changes made it for us low carbohydrates eaters.
Take 1 and ½ cups of Splenda and place in a food processor. Process
it, until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set
aside. Take ½ cup of cold butter and beat in a mixing bowl, about
3 minutes. Gradually add the Splenda Mixture. Beat until smooth and spreadable.
If it is a little stiff, add a few drops of whipping cream. If too thin
add a little more processed Splenda. Add 1 t vanilla flavouring. Spread
on cooled cake. Store in refrigerator.