Died and Went to Heaven Chocolate Cake Recipe - Allrecipes.com
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Died and Went to Heaven Chocolate Cake

Recipe by  

"Deliciously moist low-sugar chocolate cake, made even more flavorful by the addition of coffee."

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Original recipe makes 10 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F. Grease 10 cup bundt pan 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, 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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2008

This cake came out perfect! Thanks!

Most Helpful Critical Review
Oct 26, 2009

Batter was very thin, not chocolately enough and dry.


37 Ratings

Jun 04, 2007

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.

Sep 28, 2009

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.

Sep 01, 2009

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!

Aug 19, 2009

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!

Apr 16, 2009

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

Mar 31, 2009

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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