Sugar Free Chocolate Cake
1 3/4 c. all-purpose flour
1/2 c. Splenda No Calorie Sweetener, granulated
1/2 c. Splenda Brown Sugar Blend
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. low fat buttermilk
1/4 c. vegetable oil
2 large eggs (lightly beaten)
2 tsp. vanilla extract
1 c. hot strong black coffee
Preheat oven to 350 degrees. Grease cake pan or bundt 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 to flour mixture, using an electric mixer on medium speed, mix
until smooth (about 2 min.).
Pour batter into cake pan or bundt pan.
Bake for 35 min., until an inserted toothpick in center of cake comes
out clean. Let cool in pan for 5 minutes.
Marla
Home Cookin/ Message Board
http://members3.boardhost.com/marlaoh/index.html
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