½ lb. walnuts
½ c. Cake-Ability
½ c. cocoa
¾ c. Splenda, granular form
2 t. vanilla extract
½ c. + 3 T. canola oil, divided
2 T. + 1 c. water, divided 3 eggs
3 oz. Steels Gourmet Chocolate Fudge Sauce
Preheat oven to 350ºF. Grease a 8 or 9-inch round baking pan. In Vita-Mixer grind
walnuts to fine. Pour into mixing bowl and add Cake-Ability, cocoa, Splenda, vanilla
extract, ½ c. canola oil and 2 T. water and mix until blended. In a bowl combine eggs
with remaining water and canola oil and beat briefly. Slowly pour into mixer bowl slowly
while it is on mixing at medium speed. Blend until smooth. Pour into prepared baking
pan and bake for 25 minutes, or until knife inserted in center of cake comes out clean.
Remove from oven. Allow cake to cool completely in the pan, then remove and put on
plate. Frost top of cake with Steels Gourmet Chocolate Fudge Sauce.
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