Low Sugar Chocolate Cake

I’ve made this cake several times for diabetic birthdays and celebrations. I’ve tried several low sugar cakes, and this is by far the best one I’ve tried.

1/2 cup canola oil
2 large eggs
2 tsp vanilla
1/2 cup brown sugar
2 cups splenda
2 cups buttermilk
2 1/2 cups cake flour
2 tsp baking soda
2 tsp baking powder
1/2 cup dutch processed cocoa powder
1/2 cup hot water

Preheat oven to 350 degrees. Mix oil, egg and vanilla. Add sugar and splenda. In a seperate bowl, mix dry ingredients. In alternating additions, add buttermilk and dry ingredients, starting and ending with the dry goods. When the ingredients are incorporated, add the water and stir. Divide the batter into two prepped cake pans, and bake for 18-20 minutes, until a toothpick comes out clean.


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