Pepperidge Farm Cake Ingredients: Sugar, Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils), Bleached Wheat Flour, Whole Eggs, Nonfat Milk, Chocolate Liquor, Cocoa Processed With Alkali (Dutched), Cotnains 2 Percent Or Less Of: Corn Syrup, Fructose, High Fructose Corn Syrup, Dextrose, Modified Food Starch, Leavening [Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate)], Vegetable Mono And Diglycerides, Maltodextrin, Polyglycerol Esters (Emulsifier), Salt, Natural Flavors, Gelatin, Cornstarch, Propylene Glycol Monoesters (Emulsifier), Sodium Caseinate, Cocoa Butter, Whole Milk Powder, Ethoxylated Mono And Diglycerides, Milkfat, Vanilla Extract, Lactylic Stearate (Emulsifier), Vanillin (An Artificial Flavor), Xanthan Gum And Soy Lecithin.
When you read an ingredients label, they are listed in the order of prevalence. Sugar = #1, Trans-fat = #3! No thank you!
My husband's birthday is on Christmas Day, so another dessert is usually the last thing he wants. He prefers a cheesecake instead anyway. But for those of you who need a "healthified" birthday cake, this one is awesome. The peanut flour makes a great flavor for the cake.
1 1/4 cup Swerve (or erythritol)
1 tsp stevia glycerite
1 3/4 cups peanut flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp Celtic sea salt
1 cup unsweetened almond milk
1/2 cup coconut oil or butter
2 tsp vanilla extract
3/4 cup butter or coconut oil
3 oz cream cheese or coconut cream
1 1/2 cups unsweetened cocoa powder
2 cups confectioners Swerve (or powdered erythritol)
1 tsp stevia glycerite
3/4 cup unsweetened almond milk
1 tsp vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake. Serves 12.
NUTRITIONAL COMPARISON (per serving):
Using white flour, skim milk and sugar = 655 calories, 111 carbs, 5.8 fiber
Using peanut flour, almond milk and Just Like Sugar = 314 calories, 13.8 carbs, 7.1 fiber
More recipes and tips like this can be found in: The Art of Eating Healthy: Sweets. Thanks SO much for your support!