Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee.

Died and Went to Heaven Chocolate Cake

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

1. Preheat oven to 350°F (175°C). Grease 10 cup bundt pan with non-stick cooking spray, set aside.
2. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
4. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
5. Pour batter into cake pan or bundt pan.
6. Bake for 30 to 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe): Calories 230 | Calories from Fat 70 | Fat 8g (sat 2.0g) | Cholesterol 45mg | Sodium 410mg | Carbohydrates 33g | Fiber 3g | Sugars 12g | Protein 6g

Note: Contest submission by: PJ L. from Eden Prairie, MN.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.