20 comments on “Clouds Chocolate Cake”

1. HappyNana on March 5, 2012 at 8:54 pm said:

   Hi just a quick question, is it 3/4 cup ricotta and also 1/4 cup sour cream; or is it one or the other? Just not sure. Thanks.
2. Joanne on March 6, 2012 at 3:05 am said:

   Is T a teaspoon or a tablespoon? or is T a tablespoon and t a teaspoon? normally tsp is teasppon and tbl is tablespoon well in england lol thanks
3. Janice on March 6, 2012 at 10:49 am said:

   big T is Table, little t is tea. sorry about that
4. Janice on March 6, 2012 at 10:49 am said:

   i know. i just fixed that. it’s both!!
5. HappyNana on March 6, 2012 at 7:16 pm said:

   Thanks for the clarification, I appreciate it.
6. Helen on March 14, 2012 at 10:18 am said:

   I made this as cupcakes, and they just taste like the oatbran muffins Oh wellio, not too bad

   Thanks for the help!!
7. Janice on March 14, 2012 at 11:50 am said:

   really? i thought they were just a big better than the regular muffins. oh well. it’s oat bran. we must eat it!!
8. Tina on March 23, 2012 at 11:59 am said:

   What phase is this?
9. Janice on March 26, 2012 at 10:47 am said:

   all! it’s a great way to get your oat bran!!
10. Tina on March 29, 2012 at 2:06 pm said:

    Thank you for letting me know
11. Kari on April 2, 2012 at 9:30 am said:

    Janice, are you using the Splenda or some other sugar substitute? I really can’t stand the Splenda for baking and have been trying to use Truvia spoonable instead but I’m not sure I’m converting properly. I think at one time you had talked about not using Splenda as well

    kari
12. Janice on April 3, 2012 at 12:02 pm said:

    i hate splenda. i have to admit, i use the brown sugar splenda a bit (has real sugar) and honey. it didn’t really slow down my weight loss and i hated eating all those chemicals anyway. now that i’m in stabilization, i don’t eat splenda at all. it’s not good for you anyway. agave syrup is good too but both honey and agave have lots of calories. you can use truvia or stevia, i didn’t really like either of those either. i’m back to natural products. better for you and they taste much better. i write the recipes with splenda though since that’s what dukan really uses. ick!
13. Julie on April 3, 2012 at 6:30 pm said:

    Hey Janice,
    I have just stumbled across your site looking for dessert recipes. I too HATE any artifical sweetners. I would rather not have something sweet than any anything with Splenda etc. However, I find that I am still really craving sweet things. I am only 4 days into my cruise phase, but I lost 11 pounds during Attack, so I am really motivated to do the right thing. I don’t want to cheat, but do you have any ideas for a sweet treat I could try? I’ve tried yogurt and gum and they help a little…

    Thanks so much! I will be book marking your site and returning often for new recipe ideas!
14. Janice on April 4, 2012 at 2:43 pm said:

    have you made any of the muffins? i’m tellin ya, i can get by the splenda if i dip them in sugar/fat free cool whip. he may not approve, but i did it a bit in cruise. the flatbreads are good too. congrats on the loss!! try the muffins with pumpkin. i really like those. and i use the apple yoplait yogurt with lots of cinnamon. i can get by the splenda that way.
15. Sarah on May 4, 2012 at 11:54 am said:

    This is a general question for a few of your recipes… When you say instant espresso or instant pudding mix, do you prepare it or do you just use the powder?
16. janice on May 8, 2012 at 12:32 pm said:

    i just use the powder. i’ll try to be more clear about that!!
17. motherwolf on May 23, 2012 at 12:11 am said:

    absolutely agree ….haven’t covered part in book explaining why we’re replacing healthy cane sugar with chemicals?…is it to keep weight loss at maximum ? Tried baking with it …not good don’t attempt meringues !,,,,otherwise diets good if you keep food varied which requires lots of shopping and imaginative recipes such as yours…many Thanks
18. janice on May 24, 2012 at 5:39 pm said:

    Too many carbs in real sugar. Can’t have it. I had a hard time so I used the brown sugar blend. But now that I’ve found the zero calorie brown sugar I’m much much happier with the taste!
19. Lauren on August 17, 2012 at 8:19 am said:

    This looks great, but is there anyway the ricotta can be omitted and just substituted with extra sour cream? i am terrible at baking, so i wanted to ask before i destroyed another recipe! thanks!
20. janice on August 29, 2012 at 8:48 am said:

    i might mix a bit of fat free cream cheese with the extra sour cream. ricotta has a bit more consistency.