Unbelievable Chocolate Cake

Makes 9 servings.


¼ cup canola oil
1 large egg
1 teaspoon vanilla extract
¼ cup packed dark brown sugar
1 cup Splenda granulated sweetener
1 cup buttermilk
1¼ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup Dutch cocoa powder
¼ cup hot water
2 teaspoons powdered sugar

Unbelievable Chocolate Cake


1. Preheat the oven to 350°F. Coat an 8 x 8-inch baking pan with nonstick baking spray.
2. In a large bowl, whisk together the oil and egg until the mixture is frothy and thick.
3. Add the vanilla, brown sugar, and sweetener. Beat with a whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly incorporated into the mixture. Add the buttermilk and continue to mix.
4. t the flour, baking powder, baking soda, and cocoa powder and stir into the wet ingredients. Whisk vigorously for 1 to 2 minutes, or until the batter is smooth. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin.
5. Pour the batter into the prepared pan and tap the pan on the counter to level the surface and to help remove any bubbles.
6. Bake for 18 to 20 minutes, until the center springs back when touched or a toothpick inserted into the center comes out clean. Do not overbake. Cool the cake on a wire rack. Dust with powdered sugar before serving.

Nutritional Info (per serving):

Calories 160
Carbohydrate 22g (Sugars 8g)
Total Fat 7g (Sat Fat 1g)
Protein 3g
Fiber 1g
Cholesterol 25mg
Sodium 180mg

Food Exchanges: 1½ Carbohydrate, 1 Fat
Carbohydrate Choices: 1½
Weight Watcher Point Comparison: 4

Additional comments:

I believe everyone deserves chocolate cake. This signature recipe comes from my very first cookbook, Unbelievable Desserts with Splenda: Sweet Treats Low in Sugar, Fat, and Calories, and to this day it is still one of my most beloved recipes. Why? Because in only 10 minutes, using a single bowl and a whisk, I can whip up a light and tender dark chocolate cake that anyone can enjoy no matter what their diet!

To make a layer cake double the cake recipe, pour into 2 9-inch round pans and bake according to directions. Frost and fill with Chocolate Whipped Cream Frosting.

Recipe courtesy of Eat What You Love: More than 300 Recipes Low in Sugar, Fat, and Calories

Marlene Koch, RD, is a registered dietitian who has specialized in delicious food and healthy lifestyles for over twenty years. Marlene holds a degree in Nutritional Science from the University of Los Angeles, California. Marlene is a best-selling author of healthy, low-sugar cookbooks. Marlene is a frequent guest on TV, radio and websites such as iVillage and dlife.com.
Read more about Marlene Koch

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