Clean Sweep of the Week!…Can You Have Your Cake and Eat it TOO???

The other day a dear friend of mine shared a recipe on Facebook that looked absolutely divine..and slightly devilish.

I took one look at the recipe and knew I could do better!

Check it out…

see the delish?

You can find the original recipe here:
http://realhousemoms.com/texas-sheet-cake-bites/

Ingredients

Cake:

• 2 Cups Sugar
• 2 Cups all-purpose flour
• ½ teaspoon salt
• 1 Cup butter
• ¾ Cup water
• 5 Tbs cocoa powder
• ½ cup buttermilk (see tip in body of post)
• 2 eggs
• 1 tsp. baking soda
• For Frosting:

• 6 Tbs milk (I use either the buttermilk or the sour milk)
• ½ cup butter
• 5 Tbs Cocoa Powder
• 1 1lb box powdered sugar
• 1 tsp vanilla
• 1 Cup chopped walnuts
• Instructions

1. Prepare mini muffin tins either line with mini paper liners or use a baking spray that has flour in it. Spray pans liberally. Preheat oven to 350 degrees.
2. For Cake:

1. Mix dry ingredients in large bowl. Combine water, cocoa powder, and butter in heavy sauce pan, bring to a boil. Remove from heat, pour over dry ingredients, lightly mix together. Add milk and eggs. Blend well. Batter will be thin.
2. With a small 1 Tablespoon cookie scoop place one scoop of batter in each muffin cup. Bake in preheated oven for 10-12 minutes or until cakes bounce back when lightly touched. Remove from oven. If liners were not used let bites cool for about 10 minutes then using the tip of a knife gently remove from the pan and place on wire rack to cool completely.

For Frosting: In a medium sauce pan heat milk, butter and cocoa until bubbly, mix in sugar and vanilla until smooth. Add in nuts and blend until incorporated. Carefully spoon about a tablespoon of frosting over each bite and let frosting set.

Here is the DEVIL (Serving 12)
I only had a muffin tin to serve 12 so I adjusted the serving size to what I had on hand

I had to sit down when I read that!

Let’s see what I can do!

Here are my switches:

• 1/3 cup to ½ cup stevia in the raw (granulated stevia), to taste
• 1 heaping cup Oat flour (made with oatmeal in a coffee grinder)
• 1 scoops chocolate whey protein isolate
• 11g (1 serving) sugar free chocolate fudge jello pudding mix
• 55g almond flour ( remainder needed to make a scant 2 cups)
• ½ teaspoon salt
• 1 Cup nonfat greek yogurt
• ¾ Cup water
• 5 Tbs cocoa powder
• ½ cup unsweetened almond milk (with 2 tsp vinegar added to sour)
• 2 eggs
• 1 tsp. baking soda
• For Frosting:

• 6 Tbs unsweetened almond milk
• 2 scoop chocolate protein powder
• 2 tps Cocoa Powder
• 1 serving peanut butter (natural preferred)
• 2 tsp vanilla

Instructions

1. Prepare muffin tin either line with mini paper liners or use a baking spray that has flour in it. Spray pans liberally. Preheat oven to 350 degrees.

   For Cake:

1. Mix dry ingredients in large bowl. Combine water, cocoa powder, and greek yogurt. pour over dry ingredients, lightly mix together. Add milk and eggs. Blend well.
2. Portion into your muffin tin (I only had a regular sized tin to serve 12-this will EASILY make many more mini!) With a spoon. Bake in preheated oven for 12 to 18 minutes or until just set in the center of the cupcakes. Remove from oven. If liners were not used let bites cool for about 10 minutes then using the tip of a knife gently remove from the pan and place on wire rack to cool completely.

For Frosting:
Mix all the ingredients together until you reach the desired consistency.

1. Spread on the cupcakes.
2. Garnish with sprinkles…because life is just more fun with sprinkles.

Here’s the UPDATED Nutrient breakdown

Enjoy!

For the Love of Chocolate,

Liz Jackson