Here is a recipe using almond and or coconut flour. Below is the original recipe.
Hi Jennifer We were not able to find another recipe to make this cake from scratch. However, we found a recipe for a homemade substitute for dry cake mix using almond flour and coconut flour that is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. It is not chocolate, but could be adapted by adding cocoa powder. You could experiment to see if that would work in your original recipe. Here is the dry cake mix recipe. Mix together these ingredients: 1 cup almond flour 1/3 cup coconut flour 7 tablespoons Trim Healthy Mama Gentle Sweet or truvia (scant 1/2 cup) 2 tsp cinnamon To make this a chocolate cake, you could substitute cocoa powder for the cinnamon. Many homemade chocolate cakes use ¼ cup to ½ cup cocoa powder. You would use this mixture in place of the cake mix in the original recipe. PS: I found the recipe for the dry cake mix on this website: <https://joyfilledeats.com/pumpkin-pie-dump-cake/> https://joyfilledeats.com/pumpkin-pie-dump-cake/ _____ PB Banana Rum Fudge Cake recipe 1 box Pillsbury Plus dark chocolate cake mix 1 cup (2 or 3 medium) mashed bananas 1/2 cup water 1/4 cup dark rum 3 eggs 1 ounce semisweet chocolate 1/2 cup walnuts Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan. Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely. Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving. Makes 12 servings. Frosting: 1 (3 3/4 ounce) package instant banana pudding and pie filling 1 cup cold milk 1 tablespoon rum 1 (8 ounce) carton frozen whipped topping, thawed In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire. Enjoy. PB Banana Rum Fudge Cake recipe 1 box Pillsbury Plus dark chocolate cake mix 1 cup (2 or 3 medium) mashed bananas 1/2 cup water 1/4 cup dark rum 3 eggs 1 ounce semisweet chocolate 1/2 cup walnuts Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan. Combine cake mix, bananas, water, rum and eggs. Beat in bowl of electric mixer at medium speed for 4 minutes. Pour into prepared pan. Bake for 35 to 45 minutes or until wooden pick inserted in center comes out clean; cool completely. Prepare frosting. Spread evenly over cooled cake. Sprinkle with grated chocolate and nuts. Store covered in refrigerator at least 1 hour before serving. Makes 12 servings. Frosting: 1 (3 3/4 ounce) package instant banana pudding and pie filling 1 cup cold milk 1 tablespoon rum 1 (8 ounce) carton frozen whipped topping, thawed In a large bowl of an electric mixer, combine pudding mix, milk and rum. Beat at medium speed until thick. Fold in whipped topping. Decorate with candied red or green cherries or anything you might desire. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] <mailto:[email protected]> http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
