Diabetic "You'll Think You're In Heaven" Chocolate Cake

Diabetic "You'll Think You're In Heaven" Chocolate Cake 1 3/4 cups all-purpose flour 1/2 cup Splenda granular or other sugar substitute 1/2 cup Splenda brown sugar blend 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 1/4 cups low-fat buttermilk 1/4 cup vegetable oil 1/2 cup Egg Beaters egg substitute 2 teaspoons vanilla extract 1 cup hot strong black coffee Directions: Preheat oven to 350 degrees F. Grease a deep cake pan or bundt with non-stick cooking spray, set aside. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes). Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Sugar Free Icing recipe makes 1 frosting for 1 cake 1 (1.4 ounce) package sugar-free instant pudding mix 1 3/4 cups milk 1 (8 ounce) package cream cheese 1 (8 ounce) container lite frozen whipped topping, thawed Directions In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.