Recipe by Maker of SPLENDA® Sweetener Products
"Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee."
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1 3/4 cups
SPLENDA® No Calorie Sweetener, Granulated
SPLENDA® Brown Sugar Blend
1 1/2 teaspoons
1 1/2 teaspoons
1 1/4 cups
large eggs, lightly beaten
hot strong black coffee
This cake came out perfect! Thanks!
Batter was very thin, not chocolately enough and dry.
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 whipped cream, delicious.
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 coffee i did one cup of warm water and added a box of sugarfree chocolate instant pudding mix it came out so moist.
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 comes through is the chocolate flavor with just the right amount of sweetness. I suppose I don't have a reason to use regular sugar again!
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...no worries, it was FANTASTIC! I will make this again and again and again!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Died and Went to Heaven Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 71
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