Source: Marlene Koch's 375 Sensational Splenda Recipes

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

Servings

0.25
0 1/4 cup  canola oil 1.0
1 each  Eggs, large, raw 1.0
1 tsp  vanilla extract 0.25
0 1/4 cup  packed light brown sugar 1.0
1 cup  SPLENDA® No Calorie Sweetener, granulated 1.0
1 cup  low fat buttermilk 1.25
1 1/4 cup  Flour, cake, white, enriched, unsifted 1.0
1 tsp  baking soda 1.0
1 tsp  low sodium baking powder 0.25
0 1/4 cup  Cocoa Powder, unsweetened, Dutch processed 0.25
0 1/4 cup  cold water 1.0
1 each  cooking spray 2.0
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.