150g = 302 Calories, 36g Carbs, 15g Fat, 9g Protein
If you want to bring a cake to a party that is a HUGE hit, this is THE RECIPE YOU WANT! It's an adaptation on a recipe that my Mother-in-law gave me. It's my husband's favorite! Supposedly it tastes even better on day Day 2, BUT I've yet to have a cake make it that far. It gets gobbled right up! With a little sneaky bit of protein in there, you'd never know it's the secret ingredient.
Ingredients:
90g (3/4) Cup gluten free flour
300g (1.5) cups of sugar
5g (1tsp) baking powder
3 eggs
60g (3/4) cup Cocoa
1/2 tsp Salt
114g (8Tb) Butter, room temperature
427g (4 cups) Strawberries
2 Salted Caramel Fairlife Protein Shakes (340ml each bottle)
54g (2 packets) Jello Sugar Free Cheesecake Pudding
227g (8 oz) Cream Cheese, room temperature
Needed:
2 Bowls
Spatula
Electric whisk
Knife and cutting board
Steps to Make the Brownie:
Set oven to 350 degrees, lightly spray two 9 inch cake pans.
Combine sugar, butter and eggs in a bowl, mix.
Add flour, cocoa, baking powder, and salt
Stir to combine
Pour into prepared baking pans
Bake for 18-22 minutes
Let cool
Steps to Make the Filling:
Pour sugar free jello cheesecake pudding mix into a bowl.
Add 2 salted caramel fairlife protein shakes
Whisk with an electric whisker
Place into the fridge to solidify
A few hour later (3 ish), mix the room temperature cream cheese into the bowl using the electric mixer
Cut the strawberries, set them aside.
Build the Cake:
Remove the brownie cakes from the cake pan, place one on the serving platter.
Cover it with half of the protein pudding mixture.
Top with half of the cut strawberries.
Layer with the second brownie cake.
Cover with the rest of the protein pudding mixture.
Top with the rest of the strawberries.
EAT and ENJOY!!
This is SUCH a big hit that you really should make TWO if you want to try what it tastes like on day TWO! Happy Baking! Love, Kelly
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