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. Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
2. Blend flour, splenda® granulated sweetener, splenda ® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
4. Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.