Low Fat Black Devil's Food Cake - Adjusted

I have made this recipe both ways listed below and cannot tell the difference in taste or texture. The original recipe comes from the American Heart Association Cookbook. It is a great cake and so good with fresh berries and whipping cream, if you should so have the inkling...

Ingredients:
1 Cup All-Purpose Flour
7 oz. Sugar (or same amount of Splenda) ~ 7/8 Cup
1/4 Cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1/3 Cup Vegetable Oil (I use Canola)
1/2 Cup Low-Fat Buttermilk (or use Skim Milk with a few drops lemon juice or white vinegar)
1/2 Cup Strong Coffee, Brewed (I use decaf espresso)

Instructions:
Preheat oven to 350 degrees. Spray a 9X9 inch pan with Pam and dust with flour. In a large mixing bowl, sift together the flour, sugar (Splenda), cocoa powder and baking soda. Whisk in buttermilk and oil. Stir in coffee gently until well blended. Mixture may be soupy. Pour into pan and bake for 25 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely - either way, it is delicious!!

Makes 10 servings