A traditional two layer chocolate cake
made without sugar? We think that sounds delicious!
Double Layer Chocoholic
Cake
- 3/4 cup butter, softened
1 1/4 cups SPLENDA® Sugar Blend for Baking
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup water or coffee
1 1/2 cups 2% reduced-fat milk
- Preheat oven to 350°F (175°C).
- Coat two eight-inch cake pans with cooking
spray. Dust with flour. Set aside.
- Beat butter at medium speed of an electric
mixer until creamy; gradually add SPLENDA® Sugar Blend, beating
well. Add eggs, one at a time, mixing well after each addition.
Add vanilla; mixing until blended.
- Combine flour, cocoa powder, baking soda,
and baking powder in a medium mixing bowl. Set aside.
- Combine water or coffee and milk. Set
aside.
- Add 1/2 of the flour mixture and mix on
low speed until well blended. Add water and milk and mix on low
speed until well blended. Add remaining flour mixture and beat
at medium speed of an electric mixer until smooth.
- Spoon batter evenly into prepared pans.
- Bake in preheated oven for 35 to 40 minutes,
or until a wooden pick inserted in center comes out clean. Cool
in pans on wire racks 10 minutes; remove from pans, and cool
on wire racks.
Makes 16 servings.
Optional Garnish: Spread reduced-fat whipped
topping between layers and on top and sides of cake. Sprinkle
with decorative candies, if desired.
Nutritional Facts Per Serving: Calories:
260; Calories from Fat: 100; Total Fat: 11g; Saturated Fat: 7g;
Cholesterol: 65mg; Sodium: 210mg; Total Carbs: 35g; Dietary Fiber:
3g; Sugars: 17g; Protein: 5g
Exchanges Per Serving: (1/16th cake, no
frosting): 2 1/2 Starches, 2 Fats
Recipe 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.
