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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.