Chocolate Bundt Cake ~ Made with Splenda

Renée G.


I tweaked and morphed this from three other recipes I have in my arsenal of chocolate goodness. I sometimes will dust the cooled cake with powdered sugar, but that sort of defeats the purpose of using Splenda, so...usually I just leave it plain and to date...nobody has ever complained. You can serve with fresh, sliced strawberries and a small dollop of Cool Whip, or a scoop of sugar free ice cream, if desired. This is rich and moist enough to serve plain, however.

pinch tips: How to Fold Ingredients




15 Min


1 Hr 20 Min




1 ½ cups crisco (butter flavored)
3 cups splenda (can use sugar)
2 tsp. pure vanilla extract
1 tsp. almond extract
5 eggs
1 cup buttermilk
¾ cup cocoa powder
2 tbsp. instant coffee crystals (i used folgers)
2 cups flour
1 tsp. salt
½ tsp. baking powder
powdered sugar, optional

Directions Step-By-Step

Spray a bundt pan with non-stick spray made for baking. Preheat oven to 325º F.
Cream Crisco, Splenda, almond & vanilla extracts together. Add one egg at a time.
Combine all dry ingredients together and add to mixture, alternating with the buttermilk; keep your beaters going at a low speed.
Pour batter into prepared bundt pan and bake for 1 hour and 20 minutes. Begin checking with a long toothpick or wooden skewer after 1 hour. Baking time will depend on the actual temp of your oven.
Remove from oven and cool in pan, on wire rack for 10 minutes. Invert onto wire rack and cool to room temp. Move to cake plate and sprinkle with powdered sugar, if desired.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American