Cake:
1 stick unsalted butter
3/4 cup low carb sweetener
4 eggs
2 tsp. vanilla extract
1/4 cup vegetable oil
1/2 cup heavy cream
2 oz. unsweetened baking chocolate - melted
1/2 cup soy flour - sifted
1 tbsp. baking powder
1/4 tsp. salt

Pudding:
1 package instant sugar free white chocolate pudding
1 cup water
1 cup heavy cream

Icing:
2 cups heavy cream
2 tbsp. cocoa powder
1/2 tsp. rum extract
Trace of carbs
3 tbsp. low carb sweetener - powdered

Cake Preparation:
Preheat oven to 350 degrees and grease an 8" spring form pan. In mixer cream butter and low carb sweetener. Melt chocolate in microwave 1 1/2 - 2 minutes. In large bowl sift soy flour, baking powder and add salt. Add dry ingredients to mixer and continue to mix. Add oil, vanilla extract and eggs and continue to mix. Add melted chocolate and mix. Pour batter into pan and bake for 35 - 40 minutes until knife inserted into cake comes out clean.

Pudding Layer:
Once cake cools, mix 1 cup water with 1 cup cream and heat on low in a 3 qt sauce pot. Add contents of sugar free pudding pack and whisk until evenly evaporated about 30 seconds. Pour over cake and refrigerate for 2 hours. 

Rum Cream Icing:
Beat 2 cups of heavy cream in mixer until peaks are soft. Add 2 tablespoons cocoa, 1/2 teaspoon rum extract and 3 tablespoons low carb white powdered sweetener to mixer and beat until stiff peaks form. Spoon over pudding layer and spread evenly. Using a decorating comb make design on cream. Run knife around inside of pan then remove ring from spring form pan and serve.

Yields 12 servings - approximately 7.5 net carbs per serving