Sunday, April 26, 2015

Double Layer Chocolate Cake







     Sometimes dreams really do come true!!!  Case in point, my Double Layer Chocolate Cake!  Not only is this BEAUTIFUL to gaze upon, the taste knocked my socks off!  And if life wasn't already good enough, an 1/8th of the cake is only 219 calories, 8g net carbs and 22g protein.  Doesn't all this just put a smile on your face!?  I know it does mine  ;)

Ingredients for an 8 piece cake~
4oz(8 Tablespoons) Fat Free Cream Cheese, room temperature
7oz 2% Fage Greek Yogurt
2 Tablespoons unsweetened Cocoa Powder
1 scoop Quest Chocolate Milkshake Protein Powder
1 Lily's Premium Baking Bar Square, melted
1/4 cup Swerve Confectioners Style Erythritol
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3 scoops Quest Chocolate Milkshake Protein Powder
3/4 cup Pumpkin Puree
2/3 cup Egg Whites
1 XL Egg
1/4 cup Chocolate Brownie Sweet Spreads Coconutter, melted
1/4 cup Swerve Granular Erythritol
2 Tablespoons Coconut Flour
2 Tablespoons unsweetened Cocoa Powder
1 Lily's Premium Baking Bar sqaure, melted
1 teaspoon Salt
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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Lily's Premium Baking Bar, for garnish
Whipped Topping, for garnish if desired

     Mix first set of ingredients in bowl til smooth, set in fridge to chill.  Meanwhile, stir all ingredients in second set of ingredients til well blended and pour into 7 inch parchment paper lined cake pan.  Bake at 325 for 35 minutes, remove to cool, then set in fridge to chill over night or several hours til set (DON'T OVER BAKE).  After chilled,remove cake from pan and parchment paper, set about 8 tooth picks about an inch from the bottom all around the cake to use as a marker to slice cake in half horizontally.  Set two halves side by side and frost each layer on top and sides, set one on top of the other and garnish with Lily's Premium Baking Bar by scraping a fork along the chocolate to garnish.  Top with Whipped Topping for garnish if desired and serve.  Enjoy  :)

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