3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup Splenda granulated
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1/4 cup packed Splenda brown sugar blend
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Preheat oven to 350 degrees.
Coat a 9-inch round or square cake pan with nonstick cooking spray; set aside.
In a large bowl, stirring with a wire whisk, combine the flour, Splenda, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, brown sugar blend, egg, canola oil, and vanilla; mix with electric mixer on medium speed for a couple of minutes.
Pour the hot black coffee into the batter; beat to blend. This makes a thin batter, do not worry that you left something out! Pour the batter into the prepared pan.
Bake at 350 degrees approximately 30 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes. Remove from pan to the wire rack to cool completely.