Preheat your oven to 350 and prep your pans for nonstick. I am a fan of cocoa powder or flour dusted parchment paper. The flour works well but, will also leave a bit of white residue (which you can dust off or frost over later). This cake bakes well when in the center of the oven to allow the heat to distribute evenly. This recipe can make a sheet cake or two standard sized smaller cakes (round etc.).
Sift or whisk together the flour, cocoa powder and baking soda in a bowl. Set this bowl aside.
Using a stand mixer (paddle works best), cream together the butter, sugar alternative and the salt. This will need to get creamy so cream it for 5-7 minutes if needed.
Once the butter and sugar alternative mixture is creamy, you can add your eggs, one egg at a time, mixing between additions. Then add the vanilla, water and milk- mixing a bit between additions.
Finally, add the dry ingredients from the first bowl to the mix half at a time. Be sure to scrape the sides of the bowl between and after these additions.
Depending on what size pan you are using, your cake(s) will need to bake for about 30-35 minutes. Simply check the cake(s) with a toothpick to be sure.
Allow your cake(s) to cool completely before frosting them as you do not want melted frosting on your beautiful cake(s).