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- 1 cup Splenda Sugar Blend
- 2 cups cake flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil
- 2 large eggs
- 3/4 cup Almond Milk
- 1/4 cup Kahlua
- 2 teaspoons vanilla extract
- Kahlua Marshmallow Filling:
- 2-1/2 cups mini marshmallows
- 2 tablespoons corn syrup
- 2 cups powdered sugar
- 2 tablespoons Kahlua
- Kahlua Buttercream Frosting:
- 1/2 cup shortening (I use Crisco)
- 1/2 butter, softened
- 4 cups confectioners' sugar
- 4 tablespoons Kahlua
- To make the Kahlua Syrup:
- 2/3 cup Kahlua
- 1/3 cup water
- 3 tablespoons honey
View Full Recipe at The Life and Loves of Grumpy's…
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