Makes a wonderfully rich and delicious pound cake... just
add eggs, butter & sour cream ( fat free version on label, too) and bake in a 8"
x 4" loaf pan. Only 3 net carbs per serving - all natural, no preservatives.
Freeze leftovers for up to 2 months. So versatile this pound cakes makes a great
shortcake base or accepts your favorite low carb topping or frosting. See label
directions for Chocolate Tuxedo Cake version also. Tip: purchase the disposable
loaf pans at your supermarket, and after baking, freeze in the pan inside a zip
locked freezer bag. Makes 16 - 1/2" slices.
Low/No Sugar Added, Low Carb, Low Fat/Fat Free
Check out these delicious
low carb recipes using Dixie Diners' Carb Counters products.
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Very good treat for low carb dieters. Tastes better if you wait for it to cool off. I like to slice it and put whipped cream on it. The whipped cream helps make it moister. But it is also good just plain.
This review is specific to Carb Counters Pound Cake Mix, Lemon
This is the latest Dixie Diner product to achieve rock star status in our home. My husband had really missed pound cake since we've been low-carbing, but not any more...the first one I made was gone in one night! I'm now ordering these by the dozen (like we do the blueberry cream muffins).
This review is specific to Carb Counters Pound Cake Mix, Classic
Wonderful cake. Cut it in 3rds after baking & put instant pudding & fruit in the layers and you don't know it's diet. It is not very high when baked, but tastes good.
This review is specific to Carb Counters Pound Cake Mix, Classic
Recommended Use: YOU WILL NEED:3 large or ex-large or jumbo eggs, 3 tablespoons softened butter, 1/4 cup sour cream, 1/4 cup water. Preheat oven to 350 degrees. Coat a 8" x 4" loaf pan with non-stick cooking spray. In medium sized bowl combine all ingredients. Using a whisk or electric mixer on low, blend one minute until well mixed. spoon into loaf pan and bake for 30 to 35 minutes (until toothpick or knife inserted into center comes out clean). Makes 16 servings, 1/2" thick slices. Freeze leftovers for up to 2 months. FAT FREE VERSION: Use 6 egg whites, 1/3 cup fat free sour cream, 1/4 cup water and omit butter. VARIATIONS: Makes a great shortcake base - serve with berries and whipped cream. Add 1/2 cup chopped pecans, walnuts or 2 tablespoons poppy seeds. For chocolate "Tuxedo Black & White" pound cake, save 1/2 cup of prepared dough mix. In a small bowl stir in 1 tablespoon cocoa and 2 teaspoons water to the reserved dough mix. Spoon over the top of cake and pull a knife through the dough about 1" deep. Bake as directed.
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If you have further questions about this product, please contact Dixie Diner at 1-800-233-3668
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