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Deliciously moist low-sugar chocolate cake,
made even more flavorful by the addition of coffee.
Died and Went to
Heaven Chocolate Cake
- 1 3/4 cups all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee
- Preheat oven to 350°F (175°C).
Grease 10 cup bundt pan with non-stick cooking
spray, set aside.
- Blend flour, SPLENDA® Granulated Sweetener,
SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa
powder and salt in large mixing bowl.
- Combine buttermilk, oil, eggs, vanilla
extract, and coffee in a small bowl.
- Add flour to mixture, using an electric
mixer on medium speed, mix until Smooth (about 2 minutes).
- Pour batter into cake pan or bundt pan.
- Bake for 30 to 35 minutes, until an inserted
toothpick in center of cake comes out clean. Let cool in pan
for 5 minutes.
Makes 10 servings.
Nutritional Information Per Serving (1/10
of recipe): Calories 230 | Calories from Fat 70 | Fat 8g (sat
2.0g) | Cholesterol 45mg | Sodium 410mg | Carbohydrates 33g |
Fiber 3g | Sugars 12g | Protein 6g
Note: Contest submission by: PJ L. from
Eden Prairie, MN.
Recipe and photograph courtesy of Splenda,
Inc. Splenda® is a no-calorie sweetener made from sugar that
is suitable for diabetics. For more information regarding this
product, please call 1-800-777-5363 or visit their website at
www.splenda.com.
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