Saturday, April 10, 2010

Gooey Butter Cake & Almond Pound Cake

Gooey Butter Cake
1 cup low carb flour
3 tablespoons sugar subsitute
1/3 cup butter
1 1/4 cups granulated sugar
3/4 cup butter or margarine
1/4 cup low carb corn syrup
1 egg
1 cup low carb flour
2/3 cup lc evaporated milk

In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar.
Cut in 1/3 cup butter until mixture resembles fine crumbs and
starts to cling. Pat into the bottom of a 9-inch square baking pan.

For filling, in the mixing bowl, beat the 1 1/4 cups sugar
and 3/4 cup butter or margarine until combined. Beat in the
corn syrup and egg until just combined.

Add the 1 cup flour and evaporated milk alternately to the mixing bowl,
beating until just combined (batter will appear slightly curdled).
Pour into crust-lined baking pan.

Bake at 350 degrees for about 35 minutes or until cake is nearly
firm when you shake it. Let cool in pan on wire rack. Remove to
serving plate. Sprinkle with confectioners' sugar.

Almond Pound Cake

1 cup butter softened
1 cup Splenda
5 eggs
2 cups almond flour
1 tsp baking powder
1 tsp lemon extract
1 tsp vanilla extract

Preheat oven to 350°F.
Cream butter and Splenda.
Add eggs, 1 at a time, beating after each.
Mix almond flour with baking powder; Add to egg mixture a little at a time.
Add extracts.
Pour into 9" Greased cake pan.
Bake for 50-55 minutes.

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