Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.

In a large bowl, whisk together the flour, Splenda, cocoa powder, baking powder, baking soda, and salt until well combined.

In the bowl of a stand mixer, add the buttermilk, canola oil, eggs, and vanilla. Mix on medium-low speed until smooth.

With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined and scraping down the bowl as needed.

With the mixer still on low, slowly pour in the hot coffee and mix until the batter is smooth and evenly combined. The batter will be thin.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the cakes in the pans for 10 minutes, then carefully turn them out onto a wire rack and let them cool completely.

While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

In a separate bowl, whisk together the milk and sugar free chocolate pudding mix until thick and smooth.

Add the pudding mixture to the cream cheese one spoonful at a time, beating well after each addition until fully incorporated and smooth.

Gently fold the Lite Cool Whip into the cream cheese mixture with a spatula until no streaks remain and the frosting is fluffy and uniform.

Place one cooled cake layer on a serving plate or cake stand.

Spread 1 to 1 1/2 cups of frosting evenly over the top of the first layer.

Place the second cake layer on top, aligning the edges.

Spread the remaining frosting over the top and sides of the cake, smoothing with an offset spatula if desired.

Refrigerate the frosted cake for at least 30 minutes before slicing to help the frosting set and the layers hold cleanly.