Source: Marlene Koch's 375 Sensational Splenda Recipes

A very simple, delicious, low-carb chocolate cake!

Servings

0.25 cup canola oil
1 Eggs, large, raw
1 tsp vanilla extract
0.25 cup packed light brown sugar
1 cup SPLENDA® No Calorie Sweetener, granulated
1 cup low fat buttermilk
1.25 cup Flour, cake, white, enriched, unsifted
1 tsp baking soda
1 tsp low sodium baking powder
0.25 cup Cocoa Powder, unsweetened, Dutch processed
0.25 cup cold water , hot
1 cooking spray
2 tsp powdered sugar

1 Preheat oven to 350 degrees F.
2 In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy.
3 Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture.
4 Add 1 cup buttermilk and mix.
5 Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture.
6 Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth.
7 Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
8 Pour the batter into a cooking spray coated 8x8-inch cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
9 Bake for 18 to 20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook.
10 Remove the cake from the oven and cool.
11 Before serving, sift powdered sugar over cake.