Ingredients

3 cups all-purpose flour

 2 ¼ cup Splenda or other sugar substitute

1 ½ cups full fat buttermilk

6 Tablespoons cocoa powder

¾ cup salted butter, softened

3 large eggs

3 Tablespoons vegetable oil

1 Tablespoon vanilla extract

1 Tablespoon red food coloring

1 ½ teaspoon baking soda

1 teaspoon salt

Instructions

Pre-heat oven to 350 degrees.  Prepare 2, 8 or 9” cake pans by generously greasing.  Set aside. 

Combine flour, baking soda and salt in medium sized mixing bowl and whisk together. Sift in cocoa powder and stir. 

Add red food coloring to buttermilk and stir.

In large mixing bowl, cream butter, vegetable oil and Splenda.  Add eggs one at a time, mixing well after each. Add vanilla extract and mix well.  Alternate flour mixture and buttermilk, adding to creamed butter mixture, stirring well after each addition.  Divide evenly into prepared cake pans.  Bake for about 28 – 33 minutes, or until cake is done. Remove from oven and cool in pans about 5 – 6 minutes.  Remove and place on wire rack to cool completely before frosting.

Cream Cheese Frosting

2 ½ cup Imperial Powdered sugar

12 ounces cream cheese, softened

1 ½ stick salted butter, softened

2 teaspoons vanilla extract

1 – 2 Tablespoons heavy whipping cream

¼ teaspoon flaked sea salt

Instructions

In large mixing bowl, cream together cream cheese and softened butter.  Gradually add powdered sugar, mixing well after each addition. Add flaked sea salt, vanilla extract & 1 Tablespoon heavy whipping cream.  Beat well.  If frosting is too stiff, add another Tablespoon heavy whipping cream and mix well. Refrigerate any unused frosting.

NOTE:  Cake must be refrigerated.  Remove from refrigerator before serving.