A traditional two layer chocolate cake
made without sugar? We think that sounds delicious!
Double
Layer Chocoholic Cake
- 3/4 cup butter, softened
1 1/4 cups SPLENDA® Sugar Blend for Baking
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/4 cups cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup water or coffee
1 1/2 cups 2% reduced-fat milk
- Preheat oven to 350°F
(175°C).
- Coat two eight-inch cake
pans with cooking spray. Dust with flour. Set aside.
- Beat butter at medium
speed of an electric mixer until creamy; gradually add SPLENDA®
Sugar Blend, beating well. Add eggs, one at a time, mixing well
after each addition. Add vanilla; mixing until blended.
- Combine flour, cocoa powder,
baking soda, and baking powder in a medium mixing bowl. Set aside.
- Combine water or coffee
and milk. Set aside.
- Add 1/2 of the flour mixture
and mix on low speed until well blended. Add water and milk and
mix on low speed until well blended. Add remaining flour mixture
and beat at medium speed of an electric mixer until smooth.
- Spoon batter evenly into
prepared pans.
- Bake in preheated oven
for 35 to 40 minutes, or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove
from pans, and cool on wire racks.
Makes 16 servings.
Optional Garnish: Spread
reduced-fat whipped topping between layers and on top and sides
of cake. Sprinkle with decorative candies, if desired.
Nutritional Facts Per Serving:
Calories: 260; Calories from Fat: 100; Total Fat: 11g; Saturated
Fat: 7g; Cholesterol: 65mg; Sodium: 210mg; Total Carbs: 35g;
Dietary Fiber: 3g; Sugars: 17g; Protein: 5g
Exchanges Per Serving:
(1/16th cake, no frosting): 2 1/2 Starches, 2 Fats
Recipe 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.
