Yes, very flaky. Don't know how they do it, but you could not tell the difference between the oilive oil or regular fats. Their cheese cakes are a dream too and are fat free. I tried to make some using the fat free creamed cheese, but it turned into a watery mess. Theirs must use some kind of thickener that doesn't need any baking. They are sold in plastic pans. They claim to be a mail order outfit too, and even sell to some retailers now. I didn't like their gluten free donuts very much though, as they were a baked donut with a sugar free filling, a real shock to nayone expecting them to be the same texture as a fried, flour based one. I could enjoy the chocolate ones though, not bad. If I were to try the pie crust with oilive oil, it would be one that is not extra virgin as it doesn't need that taste to come through unless it was in a vegetable pie of some kind. The secret is to have the oilive oil and flour very cold so it dosn't make the dough too soft.

I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

Ann, DH is one of those people who sometimes say they hate something that they have never tried. He really wants to lose weight, but he really likes his snacks. And usually more than one or two in an evening. So I have tried some unusual combinations of things and as long as I don't tell him what's in it before he tastes it, he gives it a fair shake. One of his favorites is sugar-free fat-free vanilla pudding with sliced bananas and cous cous (which he thought was tapioca). I don't lie to him, I just don't disclose everything before the tasting. He also hates eggplant, but he loves my eggplant pizza. I slice the eggplant, brush it with olive oil and broil it (both sides, then add marinara sauce, low-fat pepperoni, fat-free cheese, then bake until the cheese "sort of" melts. There have been several things that DH thought he didn't like - until I found the right venue for that particular item. He now eats tomatoes drizzled with olive oil and vinegar and summer squash several different ways, both items he "hated". As for the garbanzo bean cake, it worked well with the Splenda, but I think next time I will increase it to 1 cup. I didn't take into account the extra sweetness the chocolate chips would have added. The cocoa and applesauce also worked well. I served it with fat-free Cool Whip. DH said it was "okay". I'll keep tweaking it until it satisfies me. This is in no way a reflection on the original recipe, I just have to adjust it to fit our needs.

James Beard's Moravian Coffee cake is good. I made it a number of times years ago. But my favourite is another "sugar" cake. I'm posting both recipes for you. Home Cookin Chapter: Recipes From Thibeault's Table Moravain Coffee Cake ==================== James Beard 4 to 4 1/2 cups Flour 2 packages of active dry yeast 1/2 cup water 1/2 cup granulated sugar 1 stick butter 1/2 cup 1/2 teaspoon salt 2 eggs 1/2 cup mashed potatoes 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup melted butter Confectioners sugar icing (optional) Stir together 2 cups of the flour and the yeast. Heat the water, sugar, butter, and salt over low heat only until warm., stirring to blend. Add to the flour yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Blend in the eggs and mashed potatoes, then add 1 cup of flour and beat one minute on the medium speed of the mixer or 150 strokes by hand. Stir in more flour to make a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape into a ball and place in a lightly buttered bowl, turning to butter all sides. Cover and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. Punch the dough down , divide in half, and let rest 10 minutes. Pat or roll each portion into a square to fit into each of two buttered 9 X 5 X 3 inch pans. Mix together the brown sugar and cinnamon. Sprinkle half the sugar cinnamon mixture over each coffee cake. Drizzle cakes with the melted butter. Let rise in a warm place until doubled in bulk, about 1 hour. Bake in a preheated oven (350) for 30 minutes. Cool in pans five minutes and then remove. Home Cookin Chapter: Recipes From Thibeault's Table Tarte au Sucre ============== Sugar Yeast Cake This yeast cake with a sugar topping is popular in the North, which is sugar beet country. you can double the quantity of dough and use half for 'pain brioche', a rich bread that the French like to toast for breakfast. 4 tablespoons butter 1/2 cup light or dark brown sugar Dough 1/3 cup of milk 1 tablespoon sugar 2 teaspoons yeast 1 1/2 cups flour (more as needed) 2 eggs 3/4 teaspoon salt 6 tablespoons butter . Make the yeast dough. Put the lukewarm milk in a small bowl, add the sugar and add the yeast. Leave to proof. Sift the flour on a marble slab or board and make a well in the center. Add the eggs, salt and dissolved yeast mixture. Briefly mix the central ingredients then draw in the flour with both hands, pulling the dough into large crumbs with the fingertips. Knead the dough for 5 to 10 minutes or until very smooth and elastic, adding more flour if necessary so that the dough is not too sticky. pound the butter to soften it thoroughly, then work in into the dough, slapping the dough on the work surface, just until the butter is thoroughly incorporated. Transfer the dough to a light oiled bowl, cover with a damp cloth and let rise until almost doubled in bulk. Thoroughly butter the pie pan. Transfer the risen dough to a floured work surface and fold it in thirds, patting it to knock out the air. flour your hands and flatten the dough into the base, not the sides of the pan. Let rise for 15 minutes and then spread with soft butter and sprinkle with the brown sugar. Let rise for 15 minutes and then bake for 15 or 20 minutes in a 400°F oven. Serve at room temperature. For Pain Brioche After folding the risen dough in thirds on the floured work surface, shape into a rectangle and set in a buttered 20 x 10 x 6 cm. loaf pan and leave to rise for about 30 minutes. Brush with an egg glaze and bake in 400°F oven for about 30 minutes or until golden brown. Chocolate Babka I processed the chocolate just a little to break it up, added some butter and some powdered sugar and spread it over the dough. Then I rolled it up and then twisted it before putting it in the buttered loaf pan. Sprinkled the top with a little struesel topping. Mixed a little butter, flour and sugar together for the struesel. I didn't measure anything thing.