Splenda Cake

This cake joins the ranks of one of my least favorite cakes ever. If you decide to try and make this one, please don't just use splenda... use half sugar and half splenda. I'm really not sure how this recipe could have made it out there.

The chocolate mousse frosting on the other hand was awesome! I think I could eat that alone or on top of pudding. Just really good chocolate mousse... and it was really simple. Simple is good.

Here goes:

Frosting:
3 c. heavy cream
1 1/2 c. sifted confectioners' sugar
3/4 c. cocoa powder
Dash of salt

1. Whip up all ingredients until stiff peaks form. Delicious!!!

Splenda Cake:
1¾ cups all-purpose flour
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup SPLENDA® Brown Sugar Blend
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
1¼ cups low-fat buttermilk
¼ cup vegetable oil
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

1. Blend dry together.
2. Blend wet together.
3. Mix both together.
4. 350 F for about 15 minutes in two nine inch rounds.

* The finished baked product was actually really weird looking. I just didn't look like a real sugar cake. And it definitely didn't taste the same.

This cake doesn't deserve a real picture: