Died and Went to Heaven Chocolate Cake
Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee.
- Serves: 10
- Prep Time: 25 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 Hour
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: 1 slice (1/10 of cake)
- Amount Per Serving
- Calories:
- 230
- Calories from Fat:
- 70
- Total Fat:
- 8g
- Saturated Fat:
- 2g
- Cholesterol:
- 45mg
- Sodium:
- 410mg
- Total Carbs:
- 33g
- Dietary Fiber:
- 3g
- Sugars:
- 12g
- Protein:
- 6g
DIRECTIONS
Preheat oven to 350 degrees F. 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 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
NOTE
Contest submission by: PJ L. from Eden Prairie, MN.
INGREDIENTS
- 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
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