Tonight we threw a going-away dinner party for a couple of awesome ladies who are leaving the area to go be badass social workers elsewhere. In their honor, I decided to experiment with a new and exciting chocolate cake recipe, as well as fun new decorating tools.
Turning once again to my beloved Big Book of Diabetic Desserts, I decided on the "Mocha Fudge Sheet Cake," except I don't like sheet cakes, so mine was a layer cake. Six in one, cake batter in the other...
Having chosen the cake recipe, I decided to experiment with another frosting. My dream is to one day find a diabetic-friendly frosting that is as pretty and functional as regular buttercream frosting, so that I may make lavishly beautiful cakes, like this one from Bakerella:
Alas, however, such a recipe has not yet been found. Of course, my decorating skills aren't anywhere near there yet anyway, so I guess it's a waiting game all around. Nonetheless, this recipe from Splenda.com seemed to have some promise, so I gave it a whirly-do.
Whirly-don't.
Granted, my thermometer was off, so that may have had something to do with the final product. Ultimately, though, it was a thin, runny, way-too-sweet mess. To top it off, the recipe only made enough icing to barely coat the top of one cake layer. But it served it's purpose well enough as the layer-glue. I just wouldn't recommend it for any more than that.
Ultimately, I was pressed for time, so I cheated and bought Pillsbury reduced-sugar chocolate icing, and used a regular french vanilla icing with food coloring for the garnish. The look of it didn't turn out too bad, if I do say so myself (though my hand-lettering clearly needs a lot of work):
As for taste, it was pretty darn good. Next time, I think I'll use more canola oil as the final product was a little dry and crumbly. But overall, a pretty decent cake, and an excellent party.
Happy baking, y'all!
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