This week has been busy. I had to take a three day training on incident command. It’s one of the courses I would like to teach in the future. I already took this class as well as some of the other prerequisite classes that are needed for the train the trainer class. The problem is I need the classes to be updated as of 2020. I guess the class I took in 2005 doesn’t cut it.

Incident command is a big part of emergency response. When we respond, we have to do so in an orderly way. Someone leads the show and other players are added as the incident expands. We all have to learn how this works. That’s what I was working on this week.

One thing I did is I decided not to skip my workouts this week. I woke up at 3:45am to get things in before I left the house. It was hard, but it was worth it. I have Friday off to recoup. Make sure you are taking your days off. Working to exhaustion will not get you results. Working hard and resting will.

This week I decided I would make a cake. I love cake as much as the next person. However, I will always swoon over a raspberry pie. I am starting with a recipe for Chocolate Mayonnaise Cake from Southern Living. I just felt like making a chocolate cake. The calorie count on this one is sky high, but I think I can get it down to something more reasonable. I am also using a half sheet pan rather than layers because it’s easier.

Here are the original stats:

Here’s what I changed:

• I replaced the heavy cream with a plant-based variety to remove the dairy.
• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the mayonnaise with light mayonnaise to reduce the saturated fat and calories.
• I decided to to do a cocoa powder frosting instead of the chocolate chip version to reduce the calories and fat.
• I increased the servings from 10 to 20 to reduce the calories.

Here are the final stats:

Here is the final recipe:

Low Carb Chocolate Mayonnaise Cake

Serves 20

• 1 1/2 cups hot strong brewed coffee (decaffeinated, if you prefer)
• 1 3/4 cup unsweetened cocoa
• 2 1/4 cups almond flour
• 3/4 cups coconut flour
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp., plus 1/4 tsp. salt, divided
• 2 1/2 cups granulated sweetener
• 4 large eggs
• 1 cup light mayonnaise
• 2 tsp. vanilla extract, divided
• 3/4 cup unsalted butter, softened
• 4 cups powdered sweetener, divided

1. Combine coffee and cocoa: Whisk together hot coffee and 1 cup of the cocoa in a bowl. Let stand until room temperature, about 20 minutes.
2. Prepare oven and cake pan: Preheat oven to 350°F. Add a sheet of parchment paper to a half sheet pan. Grease the paper.
3. Make cake batter: Whisk together flours, baking soda, baking powder, and 1/2 teaspoon of the salt in a bowl. Combine granulated sweetener and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1/2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture.
4. Add batter to pan, and bake: Add batter to prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
5. Cool cake: Cool cake completely in the pan.
6. Make frosting: Combine butter, remaining 1/4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1/2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in remaining cocoa powder on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached. Spread over the entire cake.