This version of the cake is iced with a combo of sugar free vanilla pudding, and whipped cream. The icing can be made by adding 2 tablespoons of the pudding mix, 1/2 tsp vanilla and 1/2 cup of Splenda, to 1/2 cup of heavy whipping cream. Just blend this mixture with a spatula until smooth then pour in the remaining cream from your pint carton(1 and 1/2 cups), and beat until fluffy.
Total carb count with 2 tablespoon of mix = 12, adding 1 carb to each portion of cake.
You can increase the amount of pudding mix to a full package if you want a heavier consistency-either way, it tastes great.
Total carb count with whole package of mix = 24, adding 2 carbs to each portion of cake.
Note ** This time, before making my cherry topping with the can of sour cherries, I actually pour off the amount of water, draining the cherries, and measured the amount. I found that the can had about 2/3 cup of liquid. Using 1/3 cup of the water, I stirred in 1/2 tsp of Guar gum, and 1/2 cup of Splenda, returned the drained cherries to the mix, then place it in the refrigerator to cool and set.
If after refrigerating the mixture, you find it a bit runny, don’t hesitate to stir in a bit more Guar gum, just be careful, add only 1/8th tsp at a time, stir it in an let it set in the refrigerator before attempting to add more. The least you have to add is better.
My husband loves both versions of the cake, and stands in the kitchen waiting for the finished product. For him, this is afternoon snack and an after dinner treat.
* Tip- serve this cake at room temp.
Here is an updated version of my e-book which includes this cake recipe for 9 inch pans as well.