Deliciously Moist Chocolate Cake

Rheanne's Note:

Sugar free chocolate cake from the splenda website. Haven't tried yet, but will be making it this month.

• Total Time: 1 hrs
• Prep Time: 25 mins
• Cook Time: 35 mins

Ingredients:

Serves: 10

Yield: 1.0 cake

• 1 ¾ cups all-purpose flour
• ½ cup Splenda granular
• ½ cup Splenda brown sugar blend
• ¾ cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 ¼ cups low-fat buttermilk
• ¼ cup vegetable oil
• 2 large eggs , lightly beaten
• 2 teaspoons vanilla extract
• 1 cup hot strong black coffee

Directions:

1. Preheat over to 350°F Grease cake or bundt pan with non-stick cooking spray, set aside. Blend flour, splenda, splenda brown sugar, cocoa powder, baking powder, baking soda and salt in large mixing bowl. Combine buttermilk, oil, eggs, vanilla extract and coffee in a small bowl. Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes). Pour batter into pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.