Step 1

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.

Step 2

For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.

Step 3

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Step 4

Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Step 5

Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.

Step 6

Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.

Step 7

In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.

Step 8

Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.

Step 9

After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.

Step 10

Place one cake layer on a plate.

Step 11

Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.

Step 12

Place the second cake on top.

Step 13

Frost the top and outside of the cake (if desired) with the remaining frosting.

Step 14

Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!