Walnut Brownie Cake:
2 oz. unsweetened baking chocolate
1 stick unsalted butter
4 eggs 
1/4 cup vegetable oil
1/4 cup low carb sweetener
1 tsp. vanilla extract
1 tsp. salt 
1/2 cup prepared sugar-free instant chocolate pudding (Prepared with one cup heavy cream and one cup water)
1/2 cup sifted soy flour
3 tsp. baking powder

Chocolate Icing:
1 (8 oz) package cream cheese
1 stick butter
1 tsp. chocolate extract
1/2 tsp. vanilla extract
1 cup low carb powdered sugar
3 tbsp. cocoa powder 
1/2 cup walnuts - crushed

Cake preparation:
Preheat oven to 350 degrees. Grease and wax 9 x 13 inch baking dish. Melt butter and chocolate in bowl placed over pot of simmering water. In a mixer beat eggs and add oil, vanilla extract, low carb sweetener & salt. Add melted butter and chocolate to egg mixture and stir. Add prepared pudding and stir. Scrape bowl then add sifted flour and baking powder over mixture and mix in same. Pour batter into 2 -8" round greased cake pans and bake for 30 minutes. Cool each cake.

Icing Preparation:
Cream butter and cream cheese with wire whip until well blended. Add low carb powered sugar and mix well. Scrape bowl with rubber spatula and add cocoa, chocolate and vanilla extracts. Mix until light and fluffy about one minute.

Take bottom of first cake and spread icing on top. Top with other cake and ice sides and top of same. Garnish entire cake with crushed walnuts.

Yields 12 servings - approximately 4 net carbs per serving