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SPLENDA®
 

Mocha-Hazelnut Cake

Savor the smooth flavor of SEATTLES BEST COFFEE® in a mouthwatering cake sweetened with SPLENDA®.

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  • Serves: 16
  • Prep Time: 30 Minutes
  • Total Time: 1 Hour 25 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 16

Serving Size: 1 slice (1/16 of cake)

Amount Per Serving
 
Calories:
250 
Calories from Fat:
120 
Total Fat:
13g 
Saturated Fat:
3.5g 
Cholesterol:
40mg 
Sodium:
330mg 
Total Carbs:
28g 
Dietary Fiber:
1g 
Sugars:
12g 
Protein:
5g 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Beat margarine, SPLENDA® Granulated Sweetener, dry milk powder and brown sugar in large bowl with electric mixer on medium-high speed for 2 minutes or until light and fluffy. Blend in chocolate. Add eggs, one at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 2 cups flour alternately with the coffee, beating until well blended after each addition.

  2. Pour evenly into two greased and floured 9-inch round layer pans.

  3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Fill and frost with Mocha-Hazelnut Cream Cheese Frosting with SPLENDA® Granulated Sweetener. Store in refrigerator.

NOTE

Substitute: Prepare as directed, using any flavor SEATTLES BEST COFFEE®.

INGREDIENTS

  • 3/4 cup margarine
  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup firmly packed light brown sugar
  • 6 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly
  • 3 eggs
  • 2 1/2 cups flour, divided
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups brewed Hazelnut Cream SEATTLES BEST COFFEE®, cooled

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