Birthday Cake

OK since I have been gone I don't know if anyone has already posted this but I need help. I am throwing myself a birthday party. I will be 30. I found some sugar free chocolate cake recipes online, but frankly they were crap. Does any one have any that they have tried and would serve to your guests which might include your boss? Please let me know [email protected]

Since we have diabetics in our family, this works for us. Angel food cake crumbled Fresh Strawberries cut up within its own juice and spenda added as next layer. Topped with Cool Whip and a few more Strawberries on top. We have also used pinapple.

Sounds great but I am sensative to the natural fruit sugars. But thanks for responding.

Brad, I have not made this cake but have eaten some of it. It is WONDERFUL. But was warned "DO NOT vary the recipe...it won't turn out well!!" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Unbelievable Chocolate Cake No one could ever guess a chocolate cake so moist and light, tender and delicious, could have so little fat and sugar. As if that weren't enough, it only takes one bowl, a whisk, and ten minutes to whip this cake together. It took me several attempts to get this one right and it was definitely worth it! keeping in a small amount of brown sugar made all the difference. Believe me, a cake like this with only 1/4 cup of sugar is, well, unbelievable. ¼ cup canola oil 1 tsp baking powder 1 large egg 1/4 cup Dutch-process cocoa powder(like Hershey's European) 1 tsp vanilla 1/4 cup brown sugar, packed ¼ cup ho****er 1 tsp baking soda 1 cup Splenda Granular 1 cup low-fat buttermilk 1 ¼ cups cake flour 2 tsp powdered sugar(optional) this replace the icing if so you choose Preheat oven to 350. Spray an 8 x 8-Inch baking pen with nonstick cook-ing spray. In a large bowl whisk together the oil and the egg for 1 minute until the mixture Is thick and frothy. Add the vanilla, brown sugar, and Splenda and beat with the whisk for 2 mare minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add l cup buttermilk and mix. Using a sifter or a metal sieve, sift the flour baking powder; baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for I to 2 minutes until the batter is nice and smooth. Pour the ho****er into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin. Pour the bat-ter into the prepared cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles. Bake for 18 to 20 minutes or just until the center springs back when touched and a cake tester or tooth-pick comes out clean. Do not overcook. Remove the cake from the oven and cool. Sift optional powder sugar over cake to serve. Nine servings. Per servlngs: Calories 160 Eat 7 grams (saturated I) Carbohydrate 22grams (sugar B) Fiber I grams Protein 3 grams Sodium 200 milligrams Diabetic exchange 1½ 3ff servings carbohydrate, I fat Cream Frosting 1 ¾ cups light whipped topping. Thawed 2 Tbs Dutch-process cocoa powder ¼ c Splenda Granular Place whipped topping in a medium bowl. Gently fold in the cocoa powder and Splenda. Overmixing will break down cream topping Refrigerate until use. May be spread or spooned onto cakes or muffins. Per serving: Calories 35 Carbohydrate 4 gram (sugar 1) Protein 0 grams Fat 1.5 grams Fiber: 0 grams Sodium: 0 grams Diabetic exchange ½ carbohydrate

Hi Brad! Good to see you! My advice is to go with veges, chips and dip. You can make some great rollups from dried beef (comes in a glass jar) with cream cheese in it. Stuffed mushrooms are good. Basically, look to appetizers rather than sweets (or a combination). Happy birthday, Old Man! Joy

I am doing all that as well but I do want to have something that all my guests can eat and me... I am having about 75 guests.

Well, I'd go for a low carb tier on top of a regular tier. You and other low-carbers can eat the low carb version and the others can have the full sugar part. I love Va's recipe idea. I've GOT to try that!!! Dina

Hi Brad, Have you thought about the possibility of birthday pies instead of cake? We just had a party last weekend and I made fresh apple pies. I made all regular but one with splenda. You couldn't tell them apart, in fact my husband and I thought the splenda one tasted better. It's a thought if you know a good pie baker. Happy Birthday! Ramona