German Chocolate Cake

* 1 cup oat flour
* 1/2 cup vital wheat gluten
* 1/2 cup Wise Choice Cake-ability Baking Aid
* 1 cup almond flour
* 1/2 cup Dutch processed cocoa
* 1 Tablespoon baking powder
* 1/2 cup Splenda
* 1/4 cup Diabetisweet or Maltitol
* 1/4 cup erythritol
* 1/2 teaspoon salt
* 8 large egg whites (at room temperature)
* 1/2 teaspoon cream of tartar
* 1/4 cup DaVinci Gourmet Sugarfree German Chocolate Cake flavor syrup
* 1/2 cup whipping cream
* 4 large egg yolks
* 1/3 cup oil
* 2 teaspoons vanilla extract

Grease and flour (use oat flour) two 8" or 9" round cake pans. Preheat oven to 325°F.

In large mixing bowl, sift together oat flour, vital wheat gluten, almond flour, Cake-ability Baking Aid, sweeteners, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.

In a small bowl, mix DaVinci German Chocolate Cake syrup with egg yolks and whisk well. Add oil, cream, and vanilla extract and mix well to fully incorporate.

Add egg yolk mixture to flour mixture and beat until smooth. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.)

Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.

Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and ice with coconut pecan topping (recipe below.)

German Chocolate Topping

* 1 cup heavy cream
* 4 egg yolks
* 1/4 cup Steel's Nature Sweet (Maltitol Syrup)
* 1 teaspoon Brown Sugar Twin or 3 teaspoons Diabetisweet Brown Sugar Substitute*
* 1 cup Splenda
* 1/4 cup unsalted butter
* 1 cup chopped pecans
* 1 1/4 cups unsweetened flaked coconut
* 1 teaspoon vanilla extract

In a medium bowl, whip egg yolks, heavy cream, and sweeteners until smooth. Cook in the top of a double boiler, until mixture thickens. Add butter and vanilla extract and whip to incorporate. Remove from heat and stir in coconut and pecans. Cool before icing the cake. Use some perfect pecan halves if you like for decorating.

Total net carbs in whole cake: 144. Cut into 20 pieces for 7.2 net grams of carbohydrate per slice or 16 pieces for 9 net grams of carbohydrate per slice.

* NOTE: The topping is much better when you use Diabetisweet Brown Sugar Substitute, but if you use Brown Sugar Twin, keep in mind the Canadian variety that uses cyclamates and not sacharin works best. Alternatively, skip the Brown Sugar substitute and use 1 teaspoon molasses.