Name: Splenda® Sugar Blend for Baking Chocolate Cake
Prep time: 20 s
Cook time: 35 s
Total time: 55 s
Yield: 24
Ingredients: Nonstick cooking spray; 2 1/2 cups all-purpose flourplus more for dusting; 1 1/4 cups NESTLÉ® TOLL HOUSE® Baking Cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 3/4 cup (1 1/2 sticks) buttersoftened; 1 1/4 cups SPLENDA® Sugar Blend for Baking; 3 large eggs; 1 teaspoon vanilla extract; 1/4 cup water; 1 1/2 cups 2% reduced-fat milk; Frozen reduced-fat whipped toppingthawed (optional); Candy sprinkles (optional)

Make It

Step 1

Preheat oven to 350° F. Coat two 8-inch cake pans with nonfat cooking spray. Dust with flour.

Step 2

Combine flour, cocoa powder, baking soda, and baking powder in a medium bowl. Beat butter in large mixer bowl at medium speed until creamy. Gradually add SPLENDA® Sugar Blend for Baking; beat well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract; mix until blended.

Step 3

Combine water and milk in medium bowl.

Step 4

Add 1/2 of the flour mixture and mix at low speed until well blended. Add water and milk; mix at low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans.

Step 5

Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Step 6

Spread reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired. Recipe courtesy of SPLENDA®.