Deliciously Moist Chocolate Cake

So, my first attempts at making a homemade cake from scratch!!!  And as you can see, there is 2 pieces missing already!!  So that must say something about how good it was!!  I need a little practise with white icing, but I know for next time.

This cake was made with Splenda white and brown sugar, so it is not overly sweet which really makes a difference.

Quite impressed with my cake ... don't think I will be buying a box cake anytime soon!!


1 3/4 cups (430 mL) all-purpose flour
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend
3/4 cup (180 mL) cocoa powder
1 1/2 tsp (7mL) baking powder
1 1/2 tsp (7mL) baking soda
1/2 tsp (2 mL) ~ didnt add salt
1 1/4 cups (310 mL) low-fat buttermilk
1/4 cup (60 mL) vegetable oil ~ used light olive oil
2 large eggs, lightly beaten
2 tsp (10 mL) vanilla extract
1 cup (250 mL) hot strong black coffee
Preheat oven to 350° F (180° C). Grease cake or bundt pan with non-stick cooking spray, set aside.
Blend flour, SPLENDA® Granulated, SPLENDA® Brown Sugar Blend, cocoa powder, baking powder, baking soda and salt in large mixing bowl.
Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
Add dry ingredients to buttermilk mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
Pour batter into cake or bundt pan.
Bake for 35 minutes, until an inserted toothpick in centre of cake comes out clean. Let cool in pan for 5 minutes.