Sugar Free & Reduced Carbohydrate Chocolate Pound Cake Mix |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing! Ingredients:
2 1/2 cups splenda sugar substitute (or equivalent sweetener) |
1/4 cup unsweetened baking cocoa |
1 cup all-purpose flour |
1 cup almond meal |
1/4 teaspoon salt |
2 teaspoons baking powder |
6 eggs |
1 cup butter, softened (not margarine) |
1 teaspoon vanilla |
Directions:
1. prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
2. Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in 1/2 cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
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