Chocolate Cake with Chocolate Cream Frosting

2g         Splenda, No Calorie Sweetener, Granular
8g         Coconut Flour - Bob’s Red Mill Organic
1g         Baking Powder
3g         Hershey’s® Cocoa powder (unsweetened)
11g       KetoCal® 4:1 powder – Nutricia North America
18g       Egg (raw, mixed well)
16g       Vegetable oil (i.e. Soybean, Sunflower,
            Safflower, Canola)
20g       Cream, 36%

2g         Splenda, No Calorie Sweetener, Granular
7g         Coconut Flour - Bob’s Red Mill Organic
1g         Baking Powder
3g         Hershey’s® Cocoa powder (unsweetened)
10g       KetoCal® 3:1 powder – Nutricia North America
20g       Egg (raw, mixed well)
17g       Vegetable oil (i.e. Soybean, Sunflower,
            Safflower, Canola)
20g       Cream, 36%

Instructions:

• Weigh all ingredients.
• Mix powdered ingredients together in a small bowl working out any lumps with the back of a spoon.
• Mix together all remaining ingredients with a whisk.
• Wisk above mixture into the dry ingredients. Do not over-mix.
• Pour batter into 2 foil cup cake liners* (ungreased).
• Place on a cake pan.
• Bake at 325º F for 15 minutes. Do not allow to brown.
• Allow cake to cool for at least 30 minutes.
• Turn cake over onto a plate and gently remove foil.

Optional: 5 drops of Vanilla Extract or DaVinci® Sugar-Free Syrup

Chocolate Cream Frosting

Adding the frosting does not change the final ratio listed for the Chocolate Cake

40g     Cream, 36%
3g       Kraft® Fat Free Sugar Free Instant Chocolate Flavor
           Pudding powder

Instructions:

• Stir pudding powder into cream. Mixture will look grainy.
• Refrigerate mixture for at least 5 minutes to thicken.
• When ready to frost cakes, stir the frosting again to completely dissolve the pudding.
• Frost cakes just before serving. You may also cut cakes in half and frost the centers, then layer.

*Reynolds® fun shapes baking cups are available in different shapes for the Holidays.