Died And Went To Heaven Chocolate Cake,Diabetic Version

• 1 3/4 cups all-purpose flour
• 1/2 cup Splenda granular
• 1/2 cup Splenda brown sugar blend
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1/4 cup vegetable oil
• 1/2 cup Egg Beaters egg substitute
• 2 teaspoons vanilla extract
• 1 cup hot strong black coffee

1. Preheat oven to 350 degrees F.
2. Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
3. Blend flour, SPLENDA(R) Granulated Sweetener, SPLENDA(R) Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
4. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
5. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
6. Pour batter into cake pan or bundt pan.
7. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
8. Note.
9. Exchanges per Serving: 2 Starches, 2 Fats.

allpurpose, splenda granular, splenda brown sugar blend, cocoa powder, baking powder, baking soda, salt, lowfat buttermilk, vegetable oil, egg beaters, vanilla, black coffee

Taken from www.food.com/recipe/died-and-went-to-heaven-chocolate-cake-diabetic-version-217973 (may not work)