Splenda® Sugar Blend for Baking Chocolate Cake
- 35 mins
- 24 servings
3 bowls 1 large and 2 medium
measuring devices for tsp and cups (liquid & Dry Measures)
Your choice of icing
DirectionsPREHEAT oven to 350° F. Coat two 8-inch cake pans with nonfat cooking spray. Dust with flour.
COMBINE flour, cocoa powder, baking soda, and baking powder in a medium bowl. Beat butter in large mixer bowl at medium speed until creamy. Gradually add SPLENDA® Sugar Blend for Baking; beat well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract; mix until blended.
COMBINE water and milk in medium bowl.
ADD 1/2 of the flour mixture and mix at low speed until well blended. Add water and milk; mix at 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 for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
SPREAD whatever icing you decide I just put regular icing on mine milk chocolate but if your staying sugar free best to pick up what was originally to go with this and that was sugar free cool whip.
- All The Ingredients I used (Pillsbury baking spray, Arm & Hammer Baking soda, McCormick pure vanilla extract, generic baking powder, generic baking cocoa, store brand eggs, store brand 2 % milk, store brand butter, all purpose flour)
this is the cocoa powder, flour, baking soda, and baking powder all in a medium bowl (dry contents only)