Last year for my birthday I had a hard time picking between the Italian Cream Cake and the Ding Dong Cake by Carolyn Ketchum of All Day I Dream About Food. I opted for the Italian cream cake because the ding dong cake used a boxed Swerve cake and that wasn’t available to us.
Well, this year I got the brilliant idea to use the THM Trimtastic chocolate cake in place of the cake mix. It is an easy recipe and is made in a food processor. (I only use an inexpensive one.) It whips up quickly.
It is healthier because it has zucchini in it. Yay! Veggies that taste good!
You start by processing the zucchini a bit, to break it up a little. Then you add the remaining ingredients and blend until the zucchini is not detectable.
We didn’t get a picture of how it looked in the processor when done. But here it is in the pan. Because we are going for a Suzy Q-like cake, we baked it in a 9×13 pan. Then cut it into two pieces. We’ll use parchment paper next time though, as some part of it stuck almost every time.
You can still see some bits of zucchini in this one that Tiffany made and it still turned out delicious!
Next we followed the cream and “frosting” directions here. Now, Tiffany is the one who prepared this and she doesn’t quite have the frosting down yet but it was still yummy in spite of how it looked.
You could make any of your favorite chocolate low carb cakes for the cake part. We love the moistness of the Trimtastic. And you could make it in round pans, as Carolyn did on the swerve site for a ding dong cake. Or you could make it in a sheet pan, spread the cream on top and roll it up and then pour the ganache all over it for a swiss cake/ho-ho style cake. So many delicious presentation options.
We have enjoyed this cake so much that we have made it three times in a week!
I believe this is the cake Tiffany wants for her birthday in a couple of weeks, so hopefully I will remember to get some more pictures.
Until next time, God bless,
PS. For those wanting to try this with standard sugar, just substitute a devils food cake for the cake layer and powdered sugar in the same amount as the swerve confectioners in both the cream and the glaze layers; I think that will work but taste to be sure.