Preheat oven to 325. Insert and spray two 8” round cake pans. Double it for three 10” rounds.
Beat together
½ cup softened (not melted) butter of choice and
1¼ cup granulated sweetener until fluffy.
Add 1.5 tsp. extract (vanilla, almond, etc.).
In a separate bowl whisk 5 room temperature eggs well and add to batter but don’t mix yet.
In a small bowl add 2 tsp. apple cider vinegar to 1/2 cup warmed buttermilk or creamy non-dairy milk and let it rest about 1 minute.
Add ½ of the bags contents to the batter, 2 tbsp. oil and ½ of the rested milk and mix briefly. Repeat with remaining flour and milk, scraping the sides and bottom of bowl. (Optional: Adding a scoop of egg white or whey protein powder helps cakes to rise). Divide the batter among the baking pans. Bake cake 30 minutes, cover loosely with foil and bake 5-10 more. Edges of cake will pull away from the sides.
CHOCOLATE FLAVOR: Add another ¼ cup butter, ½ cup sugar and 1/2 cup +2 tbsp. cocoa. Stir in ¼ cup sour cream and finish with ¼ cup boiling water or coffee. Bake 5-10 minutes longer.
CHOCOLATE FROSTING:
- 1 container zero sugar Cool whip
- 1 packet instant Jello (chocolate)
- 1 cup heavy cream or creamy oat/almond milk
Directions:
- Mix Jello and milk together. Fold in Cool Whip