Ingredients

• 2 eggs (you can substitute 1/2 cup unsweetened applesauce)
• 1 cup milk (I used 1% milk with good results)
• 1/2 cup canola oil
• 2 tsp. peppermint extract (for plain chocolate cake, use vanilla extract instead) <-substitution
• 2-1/4 cups Splenda Granulated (or store brand equivallent)
• 1-3/4 cups all purpose flour (use self-rising if using applesauce for eggs)
• 3/4 cup unsweetened cocoa powder
• 1-1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1 cup boiling water
• 1 ounce unsweetened baking chocolate, shaved (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F/180 degrees C. Grease & flour two 8″ round cake pans or one 9×13″ oblong baking pan. I used Baker’s Joy on individual serving size bundt pans with success. I have also used a full-sized bundt pan.

Combine eggs, milk, oil, and extract in large mixing bowl.

Combine the dry ingredients (except shaved chocolate) in another bowl, and add to wet ingredients.

Beat with electric mixer at medium speed for two minutes.

Stir in the boiling water slowly and mix thoroughly. Add the shaved chocolate if you are using it.  Batter will be thin.

Pour batter into prepared pan and bake for 30-35 minutes, or until toothpick inserted in the center comes out clean.

Cool pan on a wire rack for 10 minutes, then remove from pan and finish cooling on the racks. Cool completely before icing. Use your favorite icing as desired, although I would recommend something light that will not bog down the lightness of the cake.