Died and Gone To Heaven Cup Cakes

Died And Gone To Heaven Cup Cakes

1 3/4 cups organic all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
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 fat free milk (Hood's would be a good alternative)
1 small lunch size container sugar free applesauce
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

DIRECTIONS

1) Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside

2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).

5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan

6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Nutrition Info (per serving)

18 servings

Calories 64.6

Protein 3.2g

Fat 1.2g

Saturated Fat .5g

Polyunsaturated Fat .1g

Monounsaturated Fat .4

Carbohydrate 11.9g

Dietary Fiber 1.6g

Sugars .6g

Cholesterol 29mg

Sodium 113.4mg

Sugar Free Frosting

1 (1.4 ounce) package sugar-free instant pudding mix

1 1/2 cups milk
1 shot instant espresso

1 (8 ounce) fat free package cream cheese

1 (8 ounce) container sugar free frozen whipped topping, thawed

DIRECTIONS

1) In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.

2) In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

3) I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.