1Preheat oven to 325 degrees. Grease and flour a bundt,loaf,or cake pan. and set aside.
2Combine cocoa 1 tablespoon splenda and baking soda, gradually stir in hot water to form a paste. set aside.
3Combine flour,splenda,baking powder and salt in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.
4Cobine eggs,milk,and vanilla in a small ximing bowl, add 1/3 of the egg mixture to flour mixture. Beat at medium speed for 30 seconds or until batter is smooth.stopping to scrape down sides of bowl. Repeat procedure 2 times. Set aside half of the batter
5Add cocoa mixture to remaining batter,beating at low speed until blended, Alternate light and dark batters by tablespoons into prepared pan, Gently swirl batters with a knife to create a marble effect.
6Bake for 45 to 50 minutes or until a tooth pick comes out clean when inserted in middle of cake. Cool in pan for 10 minutes, then remove onto plate. drizzle with chocolate glaze if desired.
Microwave cream in glass measuring cup at high for 30 seconds or until hot., add chocolate chips stir until smooth, Place mixture in a small heavy duty ziploc bag snip off a cornor of the bag and dizzle of cake.