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.
- 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)
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®.
Review This Recipe
Beware Splenda Sugar Blend
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.
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