Hershey’s chocolate cake

1  cup		Splenda
1/2  cup		almond flour, finely milled
3/8  cup		coconut flour
3/8  cup		Nutiva cocoa
3/4  teaspoon		baking powder
3/4  teaspoon		baking soda
1-1/2		eggs
1/4  cup		whipping cream
1/2  cup		filtered water
1/8  cup		Spectrum coconut oil, virgin unrefined
1  teaspoon		vanilla
1/2  cup		boiling water

Tip: Click on the ingredient links to learn the nutritional information for all the Hershey’s chocolate cake ingredients. The serving size for any ingredient in Hershey’s chocolate cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350 degrees
Grease and parchment one 9” pan, OR line 12 cupcake pa
Melt coconut oil
Combine cream and cold water
In another bowl combine all dry ingredients and mix
To dry ingredients add eggs, cream water mixed, melted coconut oil, vanilla, and mix with electric mixer.
Once combined, boil water add and stir well
Pour into prepared pan
Bake single pan 30 minutes
Bake cupcakes 35 minutes
If using convection adjust time