Thanks!

Thank you to all who have posted comments and to all of you who have checked by to read our blog. We don't post as often as some do, but we will attempt to write more often!

Kelley had a birthday on June 16th and we wanted to make a special dessert to celebrate the occassion. And it needed to be low carb (of course). Kelley wanted a Black Forest Birthday Cake. Here's a picture:

Here's how I did it:

I adapted the recipe on the back of the Hershey Dark Chocolate Cocoa can. I replaced the sugar with a low carb sugar blend and the flour with Lite White Flour blend from Big Skies Farm(www.bigskiesfarm.com). I used sugar free cherry pie filling on the top and frosted the cake with whipped cream to which I added about a tablespoon of sugar free vanilla pudding mix. It helps to stabilize the whipped cream and to sweeten it.

Low Carb Sugar Blend:

This recipe was developed by Scott123 at Low Carb Friends and will replace 1 cup sugar

5 Tablespoons Splenda

3 Tablespoons granulated erythritol

2 Tablespoons Whey Low

2/3 cup polydextrose

I have used this with great success in my recipes. I am not sure of the exact carb count but it is much lower than sugar!:) Splenda alone will not sweeten chocolate.Whey Low is available at www.wheylow.com and both erythritol and polydextrose can be obtained from www.honeyvillegrain.com.

Also my new favorite cookbook is "Carb Wars: Sugar is the New Fat" by Judy Barnes Baker. It has great recipes!