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Died and Went to Heaven Chocolate Cake

"Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee."
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1 h servings 225 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease 10 cup bundt pan with non-stick cooking spray, set aside.
  2. Blend flour, SPLENDA(R) Granulated Sweetener, SPLENDA(R) Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
  3. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
  4. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
  5. Pour batter into cake pan or bundt pan.
  6. Bake for 30-35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.


  • Note
  • Contest submission by: PJ L. from Eden Prairie, MN.
  • Serving Size: 1 slice (1/10 of cake)

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Read all reviews 34
  1. 37 Ratings

Most helpful positive review

This cake came out perfect! Thanks!

Most helpful critical review

Batter was very thin, not chocolately enough and dry.

Most helpful
Most positive
Least positive

This cake came out perfect! Thanks!

This cake is so delicious, great for chocolateholics. We love this recipe and the best thing is that its guilt free dessert. I replaced a quarter of the flour with soy flour. We serve it with...

Batter was very thin, not chocolately enough and dry.

I have to say i doubted this recipe at first. I had to bake a cake for a baby shower and she is diabetic so i had no choice. It came out amazing! I did not follow the recipe exactely. Instead of...

Having never baked with Spenda before, I was a bit hesitant to try anything. However, after reading all 31 reviews I did, and the cake is fantastic! I upped the cocoa just a bit, and all that ...

This is, by far, one of the BEST chocolate cakes I have ever had! I followed the recipe exactly, and baked it in a bundt pan. The batter was very thin and I was worried how it would turn out...n...

My husband really loved this cake! It was so moist and delicious. This is definately in my top 10.

I followed directions to a t. Cake turned out great! Good consistency, and plenty of pure chocolate flavor. I am going to try next time with dark chocolate cocoa.

It looked and tasted good. The only downside was the consistancy was a bit spongy

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