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Old 09-30-2006, 06:36 AM   #31
hookmaster7
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Than you Kevin, I am going to give this to my daughter in law who can not have the wheat or nuts.
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Old 09-30-2006, 04:47 PM   #32
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The cake looks really good. But I do have to ask how you came up with 20 carbs--I come up with about 34:
1 cup almond flour is 12 carbs
1 cup wheat protein isolate 5000 is 3 carbs
3 t. baking powder is 3 carbs
1/4 t. salt
1/4 cup granular erythritol is 2.5 carbs
2 T. Diabeti Sweet Brown Sugar is 3 carbs (counted like splenda)
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream is 8 carbs
2 T. heavy whipping cream .75 carbs
2 t. vanilla extract is 1 carb
3 drops yellow food color
3 eggs is 1.8 carbs
Total 34

Still good for a cake. Although once I added enough icing for us it probably wouldn't be. But I like like to be as accurate as I can with my counts.
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Old 09-30-2006, 05:23 PM   #33
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Quote:
Originally Posted by jackieba View Post
The cake looks really good. But I do have to ask how you came up with 20 carbs--I come up with about 34:
1 cup almond flour is 12 carbs
1 cup wheat protein isolate 5000 is 3 carbs
3 t. baking powder is 3 carbs
1/4 t. salt
1/4 cup granular erythritol is 2.5 carbs
2 T. Diabeti Sweet Brown Sugar is 3 carbs (counted like splenda)
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream is 8 carbs
2 T. heavy whipping cream .75 carbs
2 t. vanilla extract is 1 carb
3 drops yellow food color
3 eggs is 1.8 carbs
Total 34

Still good for a cake. Although once I added enough icing for us it probably wouldn't be. But I like like to be as accurate as I can with my counts.
[COLOR="Red"]Warning Carb Disclaimer !!![/COLOR] I missed the sour cream but as for the rest, if you feel you need to micro manage every fractional carb in a recipe, you should accept my counts with extreme prejudice.
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Old 10-01-2006, 06:16 AM   #34
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Originally Posted by mahyde View Post
Hmmmm.....wonder if this dry mix would work in a dump cake where you put the sf peach pie filling in a 8 by 8 pan, sprinkle the dry mix on top and then pour melted butter on top and bake.

I used to make this with the Jiffy yellow bake mixes.

I like your idea of a Dump Cake. I'll keep that in mind. Thanks!
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Old 10-01-2006, 06:51 AM   #35
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Sorry Kevin. I didn't mean to offend you. Your recipes are great. I am a "bean counter"--I count and measure everything to the nth degree. I just can't help myself.
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Old 10-01-2006, 07:51 PM   #36
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Hi Kevin,
I finally had some free time and decided to bake your cake. I'm not exactly a fan of LC baked goods because most of the recipes I've tried turned out badly. I must admit that the cake was better than those I've tried before. A added bonus was My BGL didn't rise!

However I wanted to ask just how essential to the recipe is the salt? Normally I'd skip it in a recipe, but I didn't for some reason this time. Big mistake on my part. I had a slice while it was still warm and it was very salty! It's in the fridge now chillin' and the salty taste is not as strong, but I still taste it. I have a strong aversion to salt and can taste even the smallest amounts. Usually I get large welts in my mouth when I eat salt, so I do try to avoid it as much as possible. Right now I have a few small welts, nothing major, but the salty taste is still lingering.

Other than that and the slight off odor I can detect, it's decent and I would make it again minus the salt.

The icing recipe I posted turned out good, but not quite enough to cover both layers. Next time I'll double it.
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Old 10-01-2006, 10:42 PM   #37
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Quote:
Originally Posted by rrosser View Post
However I wanted to ask just how essential to the recipe is the salt?

I'm not near as sensitive to salt, so to me it was not noticable. The recipe should work fine without it and giving it more consideration, with the amount of baking power in the cake it may be best without it. If I were to omit it I might even back off a bit on the sweetener as well.
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Old 10-01-2006, 11:04 PM   #38
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I made a half recipe of this cake yesterday and appied a slight tweak to it by subbing butter for the crisco. The butter version turned out very nicely also.
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Old 10-03-2006, 08:11 PM   #39
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Yum! This recipe should work for my favorite coconut rum cake recipe! I always loved the high carb recipe with coconut, coconut pudding mix, coconut milk, and coconut rum topped with a coconut rum glaze. I don't know if the flour substitute ingredients are quite as absorbent as the wheat flour, though.

Maybe the butter, sugar, and water based glaze could be made with polydextrose and diabetasweet as sweetener...

Thanks Kevin!
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Old 10-03-2006, 09:11 PM   #40
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Okay, Mr. Kevin..This looks like the basic cake for....a Boston Creme Pie..
I made one once, using almond pound cake..this would be lighter..

Filling could be a custard OR sugar free vanilla pudding..or then a chocolate glaze on the top..

I think it would be great...

Last edited by CarolynF; 10-03-2006 at 09:16 PM..
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Old 08-26-2007, 02:45 PM   #41
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the recipe with soy grits looks like ...cornbread!
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Old 01-26-2009, 05:50 PM   #42
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Bumping this too..

Kevin...I would LOVE to make this into a Cocount Cake with LC Frosting for Easter...got any hints to do that??

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Old 02-07-2009, 04:14 PM   #43
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Bumping again..

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Old 02-07-2009, 05:58 PM   #44
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I'm going to try this cake it looks delicious. Thanks Kevin!
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Old 02-08-2009, 06:47 PM   #45
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Hi Mac.... I'm not Kevin.... but maybe you could sub coconut extract for the vanilla and add in some unsweetened coconut to the mix......

Maybe Kevin will chime in soon!!

Let us know if you make it....
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Old 12-28-2009, 09:00 AM   #46
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Kevin- Do you still use this yellow cake recipe?

I have been sorting through all the posts and was trying to figure out if the chocolate cake mix you were making is what you are still using and this yellow cake also. I have some time off this week and would like to try to get some of these recipe's down pat so to speak. I also love the idea of having some mixes ready for those unexpected events where you have to bring something on the fly. TIA Jodi
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Old 12-30-2009, 05:00 PM   #47
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Kevin-Your recipes are so darn good !! You should have been a baker !
Your Grandaughter is growing and adorable!!
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Old 01-01-2010, 09:14 AM   #48
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Quote:
Originally Posted by jleblanc View Post
I have been sorting through all the posts and was trying to figure out if the chocolate cake mix you were making is what you are still using and this yellow cake also. I have some time off this week and would like to try to get some of these recipe's down pat so to speak. I also love the idea of having some mixes ready for those unexpected events where you have to bring something on the fly. TIA Jodi

I use this recipe but sub my flour mix now. I can't tell you the last time I made a recipe that i mixed different flours together just for a recipe.
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Old 01-01-2010, 09:04 PM   #49
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Yellow Cake

I have been using your mix for everything, that's how I came up with the pizza crust that is so good. But I can't seem to get the biscuits to come out right with the mix, so I thought I'd check before I ventured into the cake area. The biscuits come out more bread like than biscuit like. Any idea what i might be doing wrong? Or do you do something different for the biscuits? Any tips are appreciated! Jodi
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Old 01-01-2010, 09:34 PM   #50
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Questions: 1. Is the Crisco green available with regular Crisco in stores? I haven't used any in a couple of years so I don't even know what's out there any more. But I will use butter if I cannot find it.
2. Where can I find the recipes for the dry pudding and chocolate cake mixes? They would be very handy to keep on hand.
3. Is there a recipe for a "real" frosting? Not cream cheese and not whipped cream. I am so tired of those. Could I use the Crisco with splenda and a little cream to make something closer to the real thing?
KevinPa, you are so helpful and I love the pictures, thanks!
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Old 01-02-2010, 08:11 AM   #51
Kevinpa
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Quote:
Originally Posted by jleblanc View Post
I have been using your mix for everything, that's how I came up with the pizza crust that is so good. But I can't seem to get the biscuits to come out right with the mix, so I thought I'd check before I ventured into the cake area. The biscuits come out more bread like than biscuit like. Any idea what i might be doing wrong? Or do you do something different for the biscuits? Any tips are appreciated! Jodi
The only biscuits I ever make any longer are my cheddar cheese biscuits and i make them with my mix and they seem to turn out the same to me.
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Old 01-02-2010, 08:20 AM   #52
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Quote:
Originally Posted by jlp2009 View Post
Questions: 1. Is the Crisco green available with regular Crisco in stores? I haven't used any in a couple of years so I don't even know what's out there any more. But I will use butter if I cannot find it.
2. Where can I find the recipes for the dry pudding and chocolate cake mixes? They would be very handy to keep on hand.
3. Is there a recipe for a "real" frosting? Not cream cheese and not whipped cream. I am so tired of those. Could I use the Crisco with splenda and a little cream to make something closer to the real thing?
KevinPa, you are so helpful and I love the pictures, thanks!
they don't make the green any longer.....now they all claim no trans fats.


is this the kind of icing you are looking for?

http://www.lowcarbfriends.com/bbs/lo...eam-icing.html
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Old 01-04-2010, 07:49 AM   #53
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Oooo thanks Kevin, that one looks like what I am looking for!!!
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Old 04-02-2011, 07:24 PM   #54
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Needed a cake mix and wanted to verify my ingredients for this yellow cake. Thanks again Kevin.
We miss you.
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Old 06-21-2013, 11:08 AM   #55
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I know this is a very old post but does anyone know if I'm using 3 eggs or 3 eggs + 3 more eggs?

Thanks

SIC:
1 cup almond flour
1 cup wheat protein isolate 5000
3 t. baking powder
1/4 t. salt
1/4 cup granular erythritol
2 T. Diabeti Sweet Brown Sugar
1 1/4 cups equivilent splenda (30 drops sweetzfree)
1/2 cup crisco green no trans fat
1 cup sour cream
3 eggs
2 T. heavy whipping cream
2 t. vanilla extract
3 drops yellow food color
3 eggs

Last edited by nevilread; 06-21-2013 at 11:15 AM..
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Old 06-21-2013, 11:25 AM   #56
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Kevin had corrected it and told people to use 3 eggs.. I will fix the recipe.. It probably was just edited wrong. Hope you like it! Kevin was a genius in the Kitchen!!

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