As you know, as one who is always striving for perfection, I tried the alterations mentioned in the last post when making my Cinnamon Chocolate cake. I have updated the changes in my e-book (just click on the tab above) so you can try it too.
The cake layer you see in the picture is in a 8 by 2 inch round pan. I used wax paper in the bottom, and surrounded the pan with my towel on the sides, baking it at 345 degrees for 30 minutes. I also mix the Splenda in with the liquid ingredients to further insure that it was dissolved. You can see that the cake raised beautifully, and there is no mountain in the middle. I seriously don’t think that I can do any better than this. At least for me, it is time to stop dink’n around.
The depth of the layers are about 1 1/2 inches, making a perfectly acceptable cake for a great presentation. Look’s is everything, you know! 🙂
I hope you with try the recipe.
Both cakes, the yellow (pineapple version) and the chocolate have gotten rave reviews from my family. No one can believe that they are low carb.
By the way, I think I will add a bit of cinnamon to my chocolate whipped cream frosting when I put it together this afternoon.
I added 1/2 tsp of cinnamon to the whipped cream frosting, and sprinkled a bit more on the top. Yum…….!
This recipe would work just fine in 9 inch pans, although it would be slightly less in thickness- but it’s the taste that counts.
I also think that next time I might try adding some mint extract in the cake and icing, as chocolate and mint go so…. good together.