Low Sugar Chocolate Bundt Cake

1 3/4 C flour
1/2 C Splena for baking
1/2 C splenda brown sugar blend
3/4 C cocoa powder
1 1/2 t baking powder
1 12 t baking soda
1/2 t salt
1 1/4 C low-fat buttermilk
1/4 C vegetable oil
2 large eggs, lightly beaten
2 t vanilla extract
1 C hot strong black coffee

Preheat oven to 350° F.  Grease a 10 cup bundt pan with non-stick cooking spray and set aside. Combine all dry ingredients in a large mixing bowl: flour, both Splenda sweeteners, baking powder, baking soda cocoa powder and salt.

Combine all wet ingredients in a mixing bowl: buttermilk, oil, eggs, vanilla extract and coffee. When combined, slowly add dry mixture and blend using an electric mixer on medium speed, until batter is smooth (about two minutes). Pour batter into bundt pan and bake for 30-35 minutes.

Adapted from a Splenda recipe, this wonderful cake is great for folks who have to watch their sugar intake.

You may also like...