Recipe

Mocha-hazelnut Cake Recipe

	Princesa9580 / All my dishes 1 year, 10 months ago My son is greatly affected by what he eats. SO we have become healthy foodies and watch our sugar. This is a great low sugar recipe that lets you feel like you are splurging. (Don't be fooled, I still have some tasty's in my goddy bag, just eat less of them and more veggies)... More Prep:30m Cook:2025m Servings:16	Princesa958
	easy and delicious

Does this look good? Yeah! / Nope

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Ingredients

3/4 cup margarine

1 cup SPLENDA® No Calorie Sweetener, Granulated

1/2 cup nonfat dry milk powder

1/4 cup firmly packed light brown sugar

6 (1 ounce) squares semi-sweet baking chocolate, melted, cooled slightly

3 eggs

2 1/2 cups flour, divided

2 teaspoons baking soda

1/4 teaspoon salt

1 3/4 cups brewed Hazelnut Cream coffee, cooled

Directions

Preheat oven to 350 degrees F.

Beat margarine, SPLENDA® Granulated Sweetener, dry milk powder and brown sugar in large bowl with electric mixer on medium-high speed for 2 minutes or until light and fluffy.

Blend in chocolate. Add eggs, one at a time, beating with electric mixer on low speed after each addition until well blended.

Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 2 cups flour alternately with the coffee, beating until well blended after each addition.

Pour evenly into two greased and floured 9-inch round layer pans.

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean.

Cool 10 min.; remove from pans to wire racks. Cool completely.

Fill and frost with Mocha-Hazelnut Cream Cheese Frosting with SPLENDA® Granulated Sweetener. Store in refrigerator.

You can substitute any kind of coffee and also skip the frosting and place in a bunt pan to meet your foodie needs!

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