I want to make a WASC cake for a diabetic. I can by reduced sugar cake mix, but can I use splenda in place of sugar, or do I neeed to use the baking splenda that they sell? any ideas?
well i guess I will just make one for myself and see. I am not suppose to have sugar either, and so are some of the ladies at work, so it won't go to waste.
baking Splenda is half sugar.
when you replace sugar with Splenda, it helps to use LESS Splenda. for 1cup sugar, I use 3/4 cup Splenda.
It also tastes better combined with some natural sugar, say from fruit.
But everyone has different tastes.
My DH is diabetic. Anytime I make a recipe for him, I use 1/4 of the sugar called for in the recipe and about the other 3/4 of the sugar I replace with Splenda. But I agree with JoAnnB, and IMHO, Splenda actually tastes sweeter to me than sugar, so sometimes I reduce the splenda amount a little.
You need some sugar in the recipe for it to bake right...artificial sweeteners just don't rise the same. Splenda is the best I've tried, but the cakes I've made without at least a little sugar don't have the same texture and smoothness.
You don't have to buy the Splenda for baking, it's more expensive since you're really paying splenda prices for 1/2 regular sugar.
FYI - His favorite cookie recipe calls for 1 cup of light brown sugar. I use 1/4 c light brown sugar and 2/3 c Splenda and they are fabulous! My kids can't tell they are reduced-sugar cookie.
I've seen the diabetic frosting recipes here on CC and I keep saying I'm going to try one, but I really don't make many cakes for us, I make them and give them away, so I haven't tried it.
HTH.
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