Ingredients
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1 3/4 cups all-purpose flour
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1/2 cup Splenda granular
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1/2 cup Splenda brown sugar blend
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3/4 cup cocoa powder
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 1/4 cups low-fat buttermilk
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1/4 cup vegetable oil
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1/2 cup Egg Beaters egg substitute
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2 teaspoons vanilla extract
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1 cup hot strong black coffee
Instructions
- Preheat oven to 350 degrees F.
- Grease a deep 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, EggBeaters, 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 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
- Note.
- Exchanges per Serving: 2 Starches, 2 Fats.