Sock-It-To-Me Cake

 

sockittome

Back in the 70’s and 80’s, this was my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmas.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do.   I don’t make desserts very often (not a fan) but I bake some for my husband, who, unlike me anymore, is willing to consume all those artificial sweeteners.  This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick online, but some can find it locally, usually at health food stores.

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

1 c. homemade Jennifer Eloff’s Splendid Low Carb Bake Mix

1½ c. CarbQuik bake mix

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ c. + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid sweetener to equal 1/3 c. sugar (about 20 drops of Splenda®)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories, 20.7 g  fat, 14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 , oz. chopped pecans), 18.49 g  protein, 218 mg sodium

 

43 thoughts on “Sock-It-To-Me Cake

    1. Well, Liam, according to my husband, it was the best low-carb cake I’ve done since my Black Forest Cake. He’s not so hot about low-carb desserts and really liked this one. We had a piece for breakie this morning and he said “This cake is definitely a keeper and you can make it again any time”. Not quite as good as a proper English breakfast, but it’ll do in a pinch. 🙂

  1. Nancy

    Oh this looks fantastic, like someone said, just like the sour cream coffee cakes I have made in the past (NOT LC!). I just bought a huge bottle of vegetable glycerin, so I will put it to good use with this. Thanks for coming up with all of these marvels, Peggy AND for sharing them.

    1. It’s always a pleasure to share them, Nancy. Hope you guys like this! I always welcome feedback when you make it. Sometimes readers come up with tweaks I like to incorporate into a recipe permanently! 🙂

  2. Elaine Smith

    Buttoni, what a gracious lady you must be…a fine Southern woman I see. Unfortunately some people believe they should ride roughshod over someone who is only trying to help us who don’t have the ability to take a recipe and turn it into something we can use on our personal way of eating. I use the GF bake mix for my DH’s sake and love what you and many others do for us by working so hard on these recipes. Thanks from my family for your many recipes.

    1. Thank you so much Elaine for stopping in and for your kind words. It means a lot. I just won’t let zealots for ANY particular way of eating use my site for THEIR agenda. It’s an on-line cookbook of Atkins-friendly low-carb recipes and I will not subject my readers to having to listen to anyone’s personal agenda. The only agenda here is and always will be recipes and nothing but recipes.

  3. Linda

    “wheat or wheat-based products are offensive to your nutritional sensibilities.”

    Sounds like you are trying so hard to be “politically correct! LOL

    I stay away from all wheat because I don’t need to be heading for the “john” every few hours after eating it and enduring the arthritis like pains in my lower back and hips for weeks after consuming it.

    Wheat, the crap farmers are now planting, was NEVER tested prior to human consumption and, from the hundreds and hundreds of comments now being posted everywhere regarding the damage done, in so many ways, I guess I find it difficult to understand why anyone wants to continue using it in their diet, even if there are no negative symptoms right now. Why risk future health problems if all it takes is eliminating this one item from our diets?

    1. Linda

      My last comment, which you will probably delete……………
      from Dr. Davis

      “It’s like Occupy Wall Street: We’re pitching tents and starting campfires, all discussing how this thing will get done. But it starts with spreading the information and gaining understanding of the issues.”

      Take care………………….

      1. I’m afraid I will have to delete repeated spamming. Stating your feelings re: wheat ONCE was not offensive. Posting it every time I post a recipe with wheat ingredients is not acceptable. You can be as “fanatical” about your way of eating as you like, but I will not allow you or any of Dr. Davis’ devotees to use my website for their personal agenda.

  4. Wow, Peggy – good job! That’s a mile high cake! Gorgeous! 🙂 Many people are not gluten-sensitive, Linda, but if you are, you can sub 1 1/4 cups of my Splendid Gluten-Free Bake Mix in Peggy’s cake. Read the instructions for subbing it – you may need an extra egg.

    1. Thanks Jen. The first cake that came out a little dry and dense, I’m going to cube up, soak in a little rum and make into trifle. Hate to waste ingredients. This second one came out GREAT!

  5. Linda

    I shudder every time I see a recipe that includes wheat in any form whatsoever! Have you read “Wheat Belly” by Dr. Davis?
    Your desserts look good but I will never go down that “wheat road” again.

    1. You mention this frequently, Linda, but I’ve just got to be honest here. I’m offering these recipes for those that wish to use them. I hope you can “pass” on those particular recipes. I’m not personally following a gluten-free or wheat free diet. I may one day, but I’m just not there yet. I am familiar with Dr. Davis’ book and blog. I follow the blog regularly, but have yet to buy/read the full book.

      I’m truly sorry if recipes with wheat or wheat-based products are offensive to your nutritional sensibilities. I can only recommend substituting a gluten-free flour substitute or perhaps one of Jennifer Eloff’s gluten-free bake mixes http://low-carb-news.blogspot.com/2011/03/splendid-gluten-free-low-carb-bake-mix.html wherever you see these ingredients in my dessert recipes.

      A good friend of mine who is gluten-free uses Better Batter flour for her baked goods: http://shop.betterbatter.org/products/better-batter-gluten-free-flour-2-5lb. I honestly don’t know anything about it and have never used it, however. FYI Better Batter contains: Rice flour, brown rice flour, tapioca starch, potato starch, potato four, xanthan gum, pectin (lemon derivative). And of course, there are always subs like nut flours and coconut flour as alternate “flour” choices.

      Checking out paleo desert recipes over on Dessertstalker.com might be worth your time as well. They do not eat grains in any shape or form and their desserts are less likely to make you “shudder”.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s