From page 181 in the FAT TO SKINNY Sugar Free Bakery Book
Cocoa Loco Rum Cake
Ingredients
1 ¾ cups golden flaxseed flour
36 drops FAT TO SKINNY ZERO sweetener
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup almond milk
½ cup olive oil
2 teaspoon vanilla extract
Frosting
8 oz cream cheese
1 tablespoon rum emulsion
2 frozen sugar free Turtle Candies
¼ cup sugar free DaVinci Kahlua coffee syrup
Directions
1. Preheat oven to 350 degrees Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine golden flaxseed flour, ZERO, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, almond milk, olive oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Frosting
5. Let cream cheese sit at room temperature until soft.
6. Add Kahlua sugar free syrup and rum emulsion (extract flavoring is fine if you don’t have emulsion.)
7. Mix Well
8. Lay first layer on plate and frost top.
9. Add second layer to first layer and frost top.
10. Frost sides.
11. Using a grater shave the frozen turtle candies on top of the cake.
12. Refrigerate for 2 hours and serve.
