BAKER'S Chocolate Cake Sweetened with SPLENDA

• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
• 3/4 cup (1-1/2 sticks) margarine
• 1 cup granular no-calorie sweetener
• 1/2 cup granulated sugar
• 3 eggs
• 2 tsp. vanilla
• 2-1/2 cups flour, divided
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1-1/2 cups water
• Chocolate Cream Cheese Frosting Sweetened with SPLENDA

1. Preheat oven to 350F.
2. Microwave chocolate and margarine in large microwaveable bowl on HIGH 2 min.or until margarine is melted.
3. Stir until chocolate is completely melted.
4. Add granulated sweetener and granulated sugar; mix well.
5. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended.
6. Add vanilla; mix well.
7. Add 1/2 cup of the flour, the baking soda and salt; mix until well blended.
8. Add remaining 2 cups flour alternately with water, beating until well blended after each addition.
9. Pour evenly into 2 greased and floured 9-inch round cake pans.
10. Bake 28 to 30 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool 10 min.
13. ; remove from pans to wire racks.
14. Cool completely.
15. Fill and frost with Chocolate Cream Cheese Frosting Sweetened with SPLENDA.
16. Store in refrigerator.

chocolate, margarine, granular no, granulated sugar, eggs, vanilla, flour, baking soda, salt, water, chocolate cream cheese

Taken from www.kraftrecipes.com/recipes/bakers-chocolate-cake-sweetened-splenda-73966.aspx (may not work)