Died and Went to Heaven Chocolate Cake

1 3/4 c all-purpose flour
1/2 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups lowfat buttermilk
1/4 cup vegetable oil
2 large eggs (lightly beaten)
2 teaspoons vanilla extract
1 cup hot strong black coffee (I used hot water with instant espresso powder)

Preheat oven to 350°F. Grease 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 a medium bowl.
Combine buttermilk, oil, eggs, vanilla extract, and coffee in a large mixing bowl.
Add flour to mixture, using an electric mixer on medium speed, mix until
Smooth (about 2 minutes). Whisk in coffee. The batter will seem thin, but it’s okay.
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.

Note: I don’t usually have buttermilk in my refrigerator, so I use powdered buttermilk instead. You mix it in with the dry ingredients; and use the equivalent amount of water in the wet ingredients. Another option is to try this: stir 1 tablespoon of vinegar or lemon juice into 1 cup milk; let stand about 10 minutes. This is a common buttermilk substitute.