Since updating my recipes I have been dying to try my idea for a Cinnamon Mint Chocolate cake, so today I indulged.
This cake measure slightly over 4 inches in height
What changes did I make to the original?
Bake 345 degrees for approx 30-35 minutes.
Prepare 8 inch by 2 inch high round pans with liner(parchment or wax paper. Do not grease sides. Moisten and fold towel strips. Stretch strip around pan and pin. Set aside.
By the way, this recipe with make two nice 9 inch layers as well.
9 tablespoons pure cocoa powder (9)
2 cups of oat flour (Arrowhead flour = 108)
4 tsps baking powder
½ tsp baking soda
2 tsp Guar Gum
1 tsp salt
2 teaspoon of Cinnamon
1/3 cup of dry milk powder
2 cups – Splenda ( measured then pulsed to fine powder)
6 large eggs
½ cup Bestfoods Mayonaise (0)
½ cup oil(0)
4 tablespoons Sugar Free Maple Syrup (0)
1 1/3 cup DaVince SF Mint Patty Syrup
½ tsp vanilla
How to’s- the cake
Turn on your oven!
Beat eggs, Splenda, syrups, mayo, oil, and powdered milk together for about 1 min. Set aside.
Sift and measure your flour. Return measured flour to sifter and add in other dry ingredients. Sift again. Place in mixing bowl.
Prepare pans ( don’t forget the towel trick)
Lastly- make well in center of dry ingredients, pour in liquids, beat no more than one minute.
Pour equal amounts of batter in each pan and bake.
2 cups of heavy whipped cream
1 or 2 tbsp of SF vanilla pudding mix ( I use 1 tbsp)
1 tsp of mint flavoring ( or more, depending on how minty you want your frosting)
1/2 -2/3 cup of Splenda ( measured, then pulsed to fine powder)
How to’s- the frosting
Pour about 1/2 to 2/3 cup of your cream into mixing bowl. Add in other ingredients and stir with a spoon or spatula to blend. Beat on high speed until mixture begins to feel heavy. This will be a true “butter cream.”
PS – Here is a tutorial for making your own baking pan jackets.