3 1/3 c all purpose flour
1 1/3 c cocoa powder (not dutch)
3 c splenda
1 Tbsp baking soda
1 tsp salt
1 1/2 stick butter, softened (3/4 c)
3 c buttermilk
1 tsp vanilla
5 lg eggs
FOR CAKE MIX:
place first 5 ingredients in freezer bag: store in pantry. label: (listing next 4 ingredients and directions below)
1. Preheat oven 325. Grease and flour two 9″ round cake pans or line cupcakes with liners
2. Place all ingredients in electric mixer bowl and beat on high speed for 3 minutes, scraping down sides once. Pour into pans.
3. Bake 55 minutes or until toothpick comes out clean. Cupcakes bake 20-25 minutes.
4. FROST: Norene Dowell’s No Guilt Cream Cheese Frosting