A shout out to Kayla B!!! And what is your variation of her shake cake?

Kayla B posted a recipe for a protein powder cake that I have fallen for.  I know a lot of people have made it and there are a lot of variations out there.  I thought it would be cool to list our various modifications in one place to give folks some ideas and spark even more culinary creativity!!

My basic recipe (I think this is close to the original posted recipe):
1 scoop chocolate protein powder
1 T cocoa (dark is better)
1/2 tsp baking powder
1 tsp vanilla
3 T oil (or butter)
3  T splenda
water to make a thin batter.  Taste it!  If the batter tastes good so will the cake.  Nuke in a 16 oz ramiken for no more than 35 seconds. 
Protein 26
Carbs 7

Variations I have tried:
Drop a spoon of peanut butter in the middle of the batter  Adds 3.5 carbs and 4 protein
Mix in a spoon of SF raspberry preserves into the batter Adds 5 carbs
I like it better made with butter than with the veg. oil I was using

Toppins I have tried:
CarbSmart Vanilla Ice Cream Adds 4 net carbs
Redi Whip 8 T adds 2 carbs
Cool Whip ?

The shape of the bowl you cook it in makes a difference in how long you should cook it.

You can get a molten cake or a drier cake based on amount of fluids and length of cooking time.

HOW DO YOU MAKE KAYLA B's CAKE SHAKE?

Thank you Kayla!!!!!

~Becky

Someone emailed me and said they tried SF coconut syrup!  I thought that was great.

I've used SF dulce de leche syrup, caramel, raspberry, vanilla.

Also really good to mix some instant coffee/espresso.

Ooh and try adding butter on top too...so good.

My 2 favorites are with Instant coffee crystal and the peanutbutter is awesome! Thank you Kayla B for sharing this with us!

I must admit. I can make Moussaka, but I flopped on my first shake cake. LOL. I'll try again, forgot to add the baking powder. DOH!

Dana

Dana, I sure would like that Moussaka recipe!
Oh, and I have not made the shake cake yet, but I will!
Karen

I'm a recent convert to this so I haven't tried much in the way of variations.  This thread's already given me some ideas that I will definitely try.

The one thing I do differently than yours, Kayla's original recipe (does anyone not think of KFC?), was decreasing the baking powder to 1/4 tsp.  It turns out just fine.  To me, I could taste the baking powder at 1/2, I like 1/4 better.

I have indeed put Cool Whip on it - on top & got some with every spoonful, but also putting it on top & then mixing it all up again (I make molten-style) so that the cool whip completely melts into and through it.  That was pretty good!

Good idea about less baking powder.  I think Bean posted once that she just poured heavy cream over hers which sounds similar to mixing in the CW.  I'm going to try mixing in CW soon. 

~Becky

I tried this twice and didnt have any luck  it was  awful   and I do cook a lot and have baked for years .  .

I use the following recipe:
1 scoop of Champion chocolate protein powder
2 packets of splenda
1/4 teaspoon of baking powder (for the first week I was making them I didn't even have any and it still turned out ok)
1 tablespoon cocoa powder (dark or regular)
1 shot glass (is equal to 2 tablespoons) of vegetable oil or 2 tablespoons of coconut oil (sometimes the coconut oil solidifies a bit so the shot glass method doesn't really work as well then.  I have also tried adding three tablespoons of it but the shot glass method has been so easy that I've been sticking with 2 tablespoons)
1 shot glass of sf davinci syrup.  (So far I've tried the caramel and egg nog flavor and the egg nog flavor is my favorite.)
1 shot of half and half

It is a little bit runnier consistency than the brownie batter consistency that Kayla mentioned hers has so I do end up having to microwave it for about 1 minute and 10 seconds (but I am also not using a ramekin - just a taller sort of narrow bowl.  Then I pour a little bit of half and half over it when I take it out of the microwave although it really doesn't need it.  

I love this protein cake and I haven't made a single shake since trying it.  I am so happy that I haven't been traveling for the last two weeks so that I can make this every day.  It is the perfect breakfast or snack.  I had a small dinner tonight so I think I am going to go whip one up right now.  

Seriously if you're reading this thread and haven't tried making one yet, you need to.  

I mix up cream cheese, real whipping cream, Splenda and vanilla until it's stiff and put huge globs of it on top of this cake.  It's so good like that!