Almond Pudding Cake

Cake....  Uhmmmmm..  Luscious soft vanilla cake, still warm from the oven, covered in fresh berries and a dollop of REAL whipped cream with a mint sprig on top.  Can't you just smell the wonderfulness of it?

That WAS the picture I was going to post here, but the cake disappeared before I could get the camera set up!

This is good.  This is REALLY good.  This is now my go-to Bariatric Birthday Cake

8.7 Grams Protein

2.7 Grams Effective Carbs

Preheat oven to 350 F

1 cup butter, softened
1 cup Splenda Granular
5 eggs, large
2 cups almond flour

1 small pkg Sugar Free Vanilla pudding mix
1 teaspoon baking powder
2 tsp vanilla extract

Have ALL ingredients and utensils at room temperature!!

In your mixer bowl, cream the butter and Splenda until it is fluffy and turns light yellow. 

Add eggs - one at a time - completely incorporating each before the next. 

Whisk almond flour and SF pudding mix with baking powder in another bowl

Add dry mix to wet mixture a little at a time while beating. 

Add vanilla extract and stir well

Scrape into greased 9"-10" Springform pan (or 9" round cake pan) 

Bake at 350 degrees F for 50-55 minutes until toothpick inserted near the middle comes out clean.

Allow to cool - some..  Slice and serve

Cook's Notes:

This is a great base for any flavor cake.  

• Substitute lemon extract for half the vanilla extract and use lemon pudding - Lemon Cake!
• Poke it full of holes and pour hot SF Lemon Jell-0 over the top!
• Toss in a handful of chopped pistachios (or any nut) and a package of SF pistachio pudding mix (and few drops of green food coloring for effect)

More ideas?  Post them in the comments below!