Unbelievable Chocolate Cake! From "Eat What You Love" Cookbook By Marlene Koch

[KaFiveful]

So the problem i am having is with the frosting. The cake you have in this video is decorated with it as the filling and the topper, yet i can't get the frosting to be stiff, it just kinda runs. not sure what to do. I dont know if I am whipping to much but I followed the instructions so I am confused. PLEASE HELP!!

[AmericanDW]

@KaFiveful,

There are a couple of things you can do to ensure a stiffer texture.

1) The light tub-style cream cheese can be substituted with 1/2 of a block of

light cream cheese that has been softened to room temperature.

2) After slowly beating in 1/2 of the whipped topping, fold in the remaining

topping rather than beating it in to ensure you do not break down the topping.

best,

Marlene Koch

[misskenji17]

Exactly how much sugar substitute do you add to this cake?

[AmericanDW]

This recipe calls for 1 cup of Splenda granulated sweetener. The entire recipe can be found on the Destination Diabetes web site – enter “Unbelievable Chocolate Cake” in the search box on the Home Page.

Enjoy!

[forhisglory723]

Do you have to use splenda ? Also what is your recipe for the whipped stuff that is in and on top of the chocolate cake?

[AmericanDW]

For this particular reduced sugar recipe I have found a sucralose-based bulk sweetener, like Splenda granulated, or a similar store brand, to work best.

The recipe for the frosting can be found on the Destination Diabetes web site* – enter “Chocolate Whipped Cream Frosting” in the search box on the Home Page.

Enjoy!

Marlene

*Sincere apologies - Web addresses are not allowed in comments section.