Sugar Free Chocolate Bundt Cake

1 2/3 cups cake flour
2/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
4 tablespoons trans-free margarine, melted
1/2 cup SPLENDA Brown Sugar Blend
3/4 cup unsweetened applesauce
3/4 cup Agave Amber syrup
2 teaspoons vanilla extract
Oven: 350

Coat a 10-cup non-stick Bundt pan or tube pan with non-stick cooking spray. Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir to combine.

In another large bowl, whisk together eggs, buttermilk, and margarine. One at a time, add SPLENDA Brown Sugar Blend, applesauce, syrup, and vanilla, whisking well after each addition. Scatter dry ingredients over top and gently stir in with rubber spatula (batter will be wet). Scrape batter into prepared pan.

Bake 40 to 50 minutes, or until a tester inserted in center of cake comes out clean. Cool in pan 5 minutes, then remove to wire rack and cool completely. Frost with Sugar Free Fudge Frosting.


 


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