chocolate bundt cake ~ made with splenda
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.
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prep time
15 Min
cook time
1 Hr 20 Min
method
Bake
Ingredients For chocolate bundt cake ~ made with splenda
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1 ½ cups crisco (butter flavored)
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3 cups splenda (can use sugar)
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2 tsp. pure vanilla extract
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1 tsp. almond extract
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5 eggs
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1 cup buttermilk
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¾ cup cocoa powder
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2 tbsp. instant coffee crystals (i used folgers)
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2 cups flour
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1 tsp. salt
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½ tsp. baking powder
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powdered sugar, optional
How To Make chocolate bundt cake ~ made with splenda
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1Spray a bundt pan with non-stick spray made for baking. Preheat oven to 325º F.
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2Cream Crisco, Splenda, almond & vanilla extracts together. Add one egg at a time.
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3Combine all dry ingredients together and add to mixture, alternating with the buttermilk; keep your beaters going at a low speed.
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4Pour 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.
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5Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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