Serving Size: ½ cup

1 c all purpose flour
¼ c sugar
1/3 c Splenda
2 T unsweetened cocoa powder
2 t baking powder
¼ t salt substitute
½ c evaporated skim milk
1 t canola oil
1 t. vanilla extract
1/8 c semi sweet chocolate chips
¼ c. brown sugar Splenda
¼ c. unsweetened cocoa powder
1 ¾ c hot water
¼ C sugar free Swiss mocha instant coffee

1. Preheat oven to 350 degrees. Spray pan with nonstick cooking spray.
2. Combine first 6 ingredients in a 9-inch square baking pan; stir well.
3. Stir in milk, oil and vanilla. Stir in chocolate chips.
4. Combine brown sugar Splenda blend and ¼ c. cocoa; sprinkle over batter.
5. Combine hot water and coffee mix, stir to dissolve. Pour coffee mixture over batter (do not stir).
6. Bake for 40 minutes or until cake springs back when lightly touched in center.
7. Serve warm. Top with Cool Whip Free.

Nutrition Facts
Calories: 130
Fat: 1.5 g.
Saturated fat: 0.5 g.
Cholesterol: 0 mg.
Sodium: 140 mg.
Carbohydrate: 28 g.
Fiber: 1 g.