Ingredients
1-2/3 -C Splenda
5 T vegetable shortening
1 lge egg white
1 lge egg
3 T unsweetened cocoa
1 oz bottle red food coloring
2-1/4 - C four
1 tsp salt
1 C- FF buttermilk
1-1/4 tsp vanilla extract
1 tsp white vinegar
1 tsp baking soda
1 (8oz) FF cream cheese
1 C Splenda
1 tsp vanilla
8 oz FF Cool Whip
Beat Splenda & shortening at medium speed 5 minutes or until well blended.. Add egg white and egg, beat well.
Combine cocoa & food coloring in a small bowl, stir well with a whisk, Add to sugar mixture, mix well.
Lightly spoon flour into dry measuring cup, level with a knife, Combine with salt.
Add flour mixture to sugar mixture alternately with buttermilk beginning and ending with flour mixture.
Add vanilla mix well. Combine vinegar and baking soda in a small bowl, add to batter, mixing well.
Pour batter into 9"x13" pan sprayed with Pam.
Bake @ 350 degrees, 28 minutes or until wooden pick inserted in center comes out clean.
Frosting:
Mix softened cream cheese, Splenda and vanilla until well blended, Add Cool Whip and frost cooled cake.
*You can make into 24 cupcakes or you can make (2) 8" round cakes.*
