Died & Went to Heaven SF Chocolate Cake

By Rachelle

Ingredients

• 1 3/4 C Flour
• 1/2 C Splenda
• 1/2 C Splenda,
• Brown Sugar Blend
• 3/4 C Cocoa Powder
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 1/4 C Buttermilk
• 1/4 C Vege Oil
• 2 Large Eggs,
• lightly beaten
• 2 tsp Vanilla
• 1 C Hot Strong Coffee,
• black

Preparation

Step 1

Preheat oven to 350º.

1. Grease a 10 cup bundt pan with
non-stick cooking spray. Set aside.
2. Blend flour, Splenda, Splenda Brown
Sugar, baking powder, baking soda, cocoa
powder and salt in a medium bowl.
3. Combine buttermilk, oil, eggs,
vanilla & coffee in a mixer bowl.
4. Add flour mixture to buttermilk
mixture. With electric mixer on
medium speed, mix until smooth,
about 2 minutes.
5. Pour batter into bundt pan.
6. Bake for 30-35 minutes,
until toothpick in center of cake
comes out clean. Let cool in pan
for 5 minutes, then remove.