Splenda® Sugar Blend for Baking Chocolate Cake

Splenda® Sugar Blend for Baking Chocolate Cake
Makes:
24
servings
Prep Time:
20
minutes
Total Time:
55
minutes
based on 9 reviews
47
Surprise your family and friends with this lower-calorie chocolate cake! This recipe uses Splenda® Sugar Blend for Baking and you'll love the great tastes in this perfect-for-entertaining or special family occasions cake.

In this recipe:

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Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/4 cups SPLENDA® Sugar Blend for Baking
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 1/2 cups 2% reduced-fat milk
  • Frozen reduced-fat whipped topping, thawed (optional)
  • Candy sprinkles (optional)

Directions:

PREHEAT 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 reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired.

Recipe courtesy of SPLENDA®.


Reviews:

Review This Recipe

Great Recipie for Diabetics

 Star(s)

Rose Curtis from DANSVILLE, MI

As a diabetic, this is a great recipe for special occasions! Thanks!

Read More Reviews

Review This Recipe
  •  Star(s)

    Didn't rise...

    Jenn Cunningham from Lansing, MI

    One tip on the recipe--actually do what they say about adding half of the dry ingredients, then the liquid, and then the other half of the dry ingredients....Otherwise---it will not mix properly at all. I ended up redoing it. Still didn't rise...

  •  Star(s)

    Beware Splenda Sugar Blend

    Derringer Crosby from Van Nuys, CA

    I read all the rave reviews on this cake. However, my husband is TYPE 1 DIABETIC which means absolutely NO SUGAR. This recipe is NOT APPROPRIATE for TRUE DIABETICS as the Splenda Sugar Blend CONTAINS SUGAR. Please do not give this cake to insulin-dependent diabetics that cannot have sugar.

  •  Star(s)

    Splenda Sugar Blend for Baking Chocolate Cake

    Maryann Dulleck from Las Vegas, NV

    I am so grateful to this site for having included recipes using Splenda. Our sweet neighbors are both diabetics and have a craving for chocolate cake now and then. This is theirs. Thanks so much

  •  Star(s)

    GREAT GIFT!!!

    MICHELLE LOTT from AIKEN, SC

    I NEEDED A RECEIPE FOR MY IN-LAWS,WHO ARE BOTH DIABETIC . THANKS FOR THE DESSERT !!!

  •  Star(s)

    Hit the spot

    cheryl hauble from MAPLEWOOD, MN

    My husband is diabetic and has a sweet tooth. We buy sugar free cookies and things from the grocery store. He thought the homemade cake was so good.

  •  Star(s)

    Splenda Sugar Blend for Chocolate Cake

    LOUISE GUASTELLA from RYE BROOK, NY

    I baked the Splenda Chocolate Cake for my movie group at work. Everyone loved the cake and asked for seconds. The staff was also impressed that it was baked with Splenda and not sugar because a few of them are diabetic or on strict diets. This cake is rich tasting. The amount of chocolate taste is perfect; topped with light cool whip it makes a great impression and the taste is perfect.

  •  Star(s)

    Great Recipie for Diabetics

    Rose Curtis from DANSVILLE, MI

    As a diabetic, this is a great recipe for special occasions! Thanks!

  •  Star(s)

    Delicious!

    RITA NORDIN from BAYFIELD, WI

    No one knew that it had Splenda Sugar Blend in the cake. They all loved it.

  •  Star(s)

    Yummy Chocolate Cake

    Toni Shaw from Grand Prairie, TX

    My husband is a diabetic and loves chocolate cake. This recipe satisfied him with a delicious cake that he was able to truly enjoy.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 170
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 45mg (14% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 24g (8% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 11g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Splenda® Sugar Blend for Baking Chocolate Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 1/4 cups SPLENDA® Sugar Blend for Baking
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1 1/2 cups 2% reduced-fat milk
  • Frozen reduced-fat whipped topping, thawed (optional)
  • Candy sprinkles (optional)

 

Directions

PREHEAT 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 reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired.

Recipe courtesy of SPLENDA®.

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