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Medifast recipe for Chocolate cake?

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This is my first experiment... I was trying to make cookies and came out with cookies that have a cake consistency. I tried the chocolate shake, but I am sure it would be good with any of the shakes...

They need some touchups to make them sweeter, but the consistency is right!! (a little dry, but right! YAY! because I love cake..) Also, I don't have any DaVinci syrups which I am sure would make it DELICIOUS!.

Experienced cooks, maybe you can experiment a little with this? :-).

1 chocolate medifast shake.

1 tsp of baking powder.

1 TB cocoa powder (the unsweetened kind, adds like 2 carbs).

1 TB Peanut Butter (deduct from snack).

1 egg (deduct from L&G).

1 tsp Splenda (use more, it wasn't sweet enough).

1 tsp. sf maple syrup.

1 tsp. vanilla extract.

First mix the dry ingredients. Slightly melt the peanut butter. In another bowl or container mix the pb, egg, and vanilla. Combine the dry ingredients with this mixture and use beaters to mix it. It should have a thick, creamy consistency after you've mixed it up. I dropped tablespoons of it to make cookies but maybe put it in a small pan and try making cake??.

Counts as one meal, one snack, and half of L&G protein...I know, I know....

Any addons or tips would be awesome!! Also, it didn't have an aftertaste which was nice!..

Comments (18)

Oh, one more thing. There was peanut butter in it but it didn't have the peanut butter taste...

Comment #1

Whta brand of cocoa you use...

I have never seen unsweetened cocoa?.

Thanks..

Comment #2

I wonder if this would still work without the peanut butter?..

Comment #3

I don't think I said this...not like 'hot cocoa' for the drink. The baking kind...the powder. I think they call it dutch cocoa too. I think the brand I use is called saco. It probably would work without the cocoa, though. This is just how I made it!..

Comment #4

Hey! I tried this recipe. Well I actually changed some stuff around, but i'm surprised they came out pretty good. I just think I added a little to much vanilla extract..

Aren't they pretty!..

Comment #5

Oh wow! you're awesome!! what did you do to change them??..

Comment #6

I tried another recipe later to share with my dad (my fellow medifaster) from this idea and we used chocolate and banana and baked it in a bread pan. Came out surprisingly good, but we used more splenda and such. I actually used diet soda to add moistness. I heard that idea once from someone in regular cakes. The consistency was also good! I need more kitchen time to perfect this...hmm...now if there was some sorta frosting to make with it...

Comment #7

It still need some work. But I did.

1 chocolate medifast shake.

1 tsp of baking powder.

1 tsp cocoa powder.

1 TB Peanut Butter.

1/8 c. of Egg Beater.

1 TB. SF DaVinci Chocolate syrup.

1 TB. SF DaVinci Caramel syrup.

1 tsp. vanilla extract (next time I will probably add less of this, since it was really strong when I ate it).

I like the idea of the chocolate and Banana. Kind of like a banana bread...

Comment #8

Wow. Those look/sound awesome. Now if we only COULD come up with some frosting..

Comment #9

Frosting - I can't cook or bake but would the chocolate pudding work with 2 oz (or less) of water and double chocoate flavor drops?..

Comment #10

Hey yeah that's an idea. We should try it...

Comment #11

Hm, didn't someone suggest melting the top of one of the chocolate bars and then eating the rest of it later on, but using that chocolate for frosting? I'm going to try this cake recipe again today...yummy...I am a daily weigher and last night I lost 3 lbs! So maybe it won't hurt to try new things? I have been a little paranoid!!..

Comment #12

I was wondering if you could take those chocolate chips and marshmellows off the smores and melt them on top of the cakes. Those little guys taste so good!..

Comment #13

Mmm.. that's a good idea!.

By the way, made the cake again today but added 2 tsp of Splenda (actually, I use xylitol) and it came out perfectly sweet! Mm. I think the egg really helps the consistency. It's definitely a cake consistency which is nice. Did yours turn out with the right consistency after using the davinci syrups? I've been thinking about buying some..

OH! Another thing I tried!! :-) Instead of pb I used canola oil (probably not really on plan but any way) and I used a little straw. lemonade cyrstal light and using the same recipe I used my strawberry shake with lemon extract and made muffins...soooooo good!!! The taste was like a cherry muffin sort of. I'll be doing that one again!!..

Comment #14

I'm not a big fan of splenda, but i'll try it and see if it really sweetens up. And yes they had a great cake consistency when I used the DV Syrups..

That strawberry cake sounds awesome. I was thinking about using other flavors, but wasn't sure how to go about it. I ordered strawberry cheesecake flavor drops, so when I get those I want to try it in the strawberry and make a cake. I'm drooling already...

Comment #15

Can you all come to my house and cook for me?.

Speaking of which, someone from Medifast should jump on that cooking stuff as an opportunity. ya know, like cook the stuff up and then sell it so that the masters of cooking disasters such as me can order them online and have them delivered next day or something. have them count as the actual meals and not snacks..

Wouldn't that be wonderful?..

Comment #16

That photo looks like my Chocolate Muffins/Brownies with Peanut Butter Icing which is in my blog along with other icing/topping recipes. Icing/Topping is very easy to make, btw. Yummy! I didn't put PB in the muffins though only a tadd in the icing. Medifast pudding makes for good icing too...

Comment #17

Mmm I think I will be trying the pudding idea today and see how it works! I have made the chocolate cake nearly every day with different variations. Always good!.

Powdered eggs seem to lend a more cookie consistency...

Comment #18


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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