The pudding forms under the cake in this recipe and you do not have to frost it. Cut it and turn it upside down, spoon more of the pudding over the top, YUM!
Heat oven to 350
1 cup all purpose flour
1/3 cup Splenda
1/2 cup chopped nuts (if desired)
2 tbl unsweetened cocoa (sometimes I add 1 extra tbl)
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbl oil
1 tsp vanilla
Mix in bowl at medium speed until well blended, spread into an ungreased 8" or 9" square pan.
In a small bowl mix:
1/2 cup Splenda brown sugar
1/4 cup unsweetened cocoa
2 cups hot water
slowly pour the water mixture over the cake batter in the pan. Bake 40-45 minutes or until the cake is set. Let sit for 15-30 minutes to allow pudding to set. Serve warm or cool, you may top with cool whip or ice cream
To use regular sugars, substitute 1/3 cup of Splenda for 3/4 cup sugar and 1/2 cup Splenda for 3/4 cup brown sugar