Here is the one I use. It is an adaptation to a chocolate cake on this site taht is out of this world! And it is really yummy with the diabetic icing on this site made withcream cheese. I adapted that as well to make it chocoalte by adding in some cocoa powder.
(Diabetic) Chocolate Cake
3 oz. dark chocolate (sugar free for diabetic)
1 ½ C hot brewed coffee
3 C sugar (Splenda for diabetic)
2 ½ C all-purpose flour
1 ½ C cocoa powder
2 tsp. baking soda (add 1 tsp. for diabetic)
¾ tsp baking powder
1 ¼ tsp salt
¾ C vegetable oil
1 ½ C buttermilk
2 tsp vanilla
Preheat oven to 300° Grease and flour pans. Line with parchment paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar(Splenda), flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored ( about 3 minutes with a standing mixer or 5 minutes with a hand held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool layers completely.
Diabetic Chocolate Cream Cheese icing
1 pint whipping cream
1 box SF pudding
16 oz. cream cheese
3 T Splenda
¼ C cocoa (optional)
Whip whipping cream in cold bowl until stiff. Add softened cream cheese, pudding mix, cocoa powder and Splenda. Mix on medium speed until well blended.
Also, you can adapt most recipes by adding extra baking soda and subbing Splenda for the sugar. I have found that it is better to add the Splenda in with the dry ingredients rather than creaming with the butter. Just cream the butter by itself and add the Splenda into the dry ingredients. Good luck and let us know how it turns out!