Wednesday, May 17, 2017

Too Good To Be True Cambridge Cake Recipes


 


Deep, Dark, Chocolate Lava Cake..YES!

For this I use one serving of Original 330 Dutch Chocolate or Rich Chocolate Shake (I actually use half of each) add 1 T Hershey's Special Dark cocoa powder, 1/4c Splenda 0 cal sweetener, 1/2 tsp baking powder, egg white, and just enough unsweetened vanilla almond milk to make a thick batter. You could add some instant espresso powder if you like. I mix it with my little wire whip in a microwave safe cereal bowl. It should look shiny and like brownie batter consistency. Bake in microwave 1 to 1.5 minutes. It should still look moist in the center, but spring back around the rest of the cake. Cover bowl with small plate and cool upright in the bowl for a couple of minutes, then turn the whole thing over. The cake should plop out on to the plate, but if not, just loosen with a rubber spatula. When you turn it out there should be a fudgy center. Yes.. I said FUDGY! Seriously....this is so good!


*********************************************************************************



Super Oats Ginger Bread Cake

If you want some spice in your life, then you simple must make this! I use one serving of the FFL Super Oats Cereal that I first grind up in to a flour. In a microwave safe cereal bowl, mix the Oats, 1/2 tsp baking powder, about 1/4 c Splenda 0 calorie sweetener, 2 tsp cinnamon (or to taste), 1/2 tsp powdered ginger, 1/4 tsp allspice, and 1/4 tsp nutmeg. You can adjust spices to your own personal taste. We like ours spicy! Add 1 egg white and enough sugar free vanilla almond milk to make a thick cake batter consistency. Mix well and bake in microwave on high for about 1.5 minutes, or just until no wet spots remain. Cover bowl with a small plate and let cool for a few minutes, then turn over on to plate to cool. Top with sugar free whipped topping. This makes a delicious moist gingerbread cake that is almost too much for one person. Yummy!!

No comments:

Post a Comment