1 1/2 C vegetable oil
2 teaspoons vinegar
1/2 C sugar-free chocolate syrup (such as Da Vinci brand)
2 eggs
1 teaspoon vanilla
8 oz. cream cheese, softened
1 C whole wheat flour
3/4 C vital wheat gluten
1/2 C almond flour
1 1/2 C Malitol
3/8 teaspoon Stevia
4 teaspoons dry unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda
Frosting:
1 stick (1/2 C) butter, softened to room temperature
8 oz. cream cheese, room temperature
1 C malitol
1/4 teaspoon Stevia
1 tablespoon heavy cream
Chocolate Drizzle:
1 oz. semi-sweet chocolate
1 tablespoon heavy cream
Serves 16
Preheat oven to 350° F.
Blend Together first 6 ingredients. Then add remaining cake
ingredients. Mix with electric mixer until smooth. Divide equally between
two 9 inch cake pans that have been coated with cooking spray. Bake for
30-40 minutes until the center of the cake springs back or tests dry.
Beat frosting ingredients together until smooth. Coat one cake layer
with 1/3 of the frosting, then put on the second layer and frost the sides
and top.
Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small
cup in the microwave. Add a tablespoon of hot cream until thin enough to
drizzle over the cake with a spoon.
Total Carbs 133.50
Carbs per serving 8.5