Almond Flour Pound Cake

Yield: Makes 9 (1-inch) slices











Ingredients:

1. 1/2 cup (1 stick) butter, softened
2. 1/2 cup cream cheese, softened
3. 3/4 cup sugar substitute*
4. 2 tablespoons brown sugar
5. 4 eggs
6. 1 teaspoon vanilla
7. 2 cups almond flour**
8. 1 teaspoon baking powder
9. 1/2 teaspoon salt
10. 1/4 teaspoon ground ginger
11. 1/4 teaspoon ground cardamom
12. 1 tablespoon honey roasted sliced almonds
13. Berries and whipped cream (optional)

Preparation:

• Preheat oven to 350°F. Spray 9X5-inch loaf pan (or two mini loaf pans) with nonstick cooking spray.
• Beat butter, cream cheese, sugar substitute and brown sugar in large bowl with electric mixer until well blended.
• Add eggs, one at a time, beating after each addition. Beat in vanilla.
• Combine almond flour with salt, baking powder, ginger and cardamom in medium bowl. Gradually add to egg mixture while beating on medium speed.
• Pour into prepared pan; sprinkle with honey-roasted almonds. Bake 45 to 55 minutes or until toothpick inserted into center comes out clean. Serve with berries and whipped cream, if desired.

Black Forest Cake

Yield: Makes one 3-layer cake

Ingredients:

1 package (2-layer size) chocolate cake mix plus ingredients to prepare mix

2 cans (20 ounces each) tart pitted cherries, undrained

1 cup granulated sugar

1/4 cup cornstarch

1-1/2 teaspoons vanilla

Frosting (recipe follows)

Preparation:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside.
2. Prepare cake mix according to package directions. Divide batter between prepared pans.
3. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
4. Meanwhile, drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla. Prepare Frosting.
5. With long serrated knife, split each cooled cake layer horizontally in half. Crumble one split layer; set aside.
6. Reserve 1-1/2 cups Frosting for decorating cake. Place one cake layer on cake plate. Spread with 1 cup Frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of Frosting and cherry topping. Top with third cake layer.
7. Frost side of cake with remaining Frosting. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining Cherry Topping onto top of cake.
   

Frosting: Combine 3 cups cold whipping cream and 1/3 cup powdered sugar in chilled deep medium bowl. Beat at high speed of electric mixer until stiff peaks form.