ok, so yesterday i was bored and wanted to try some stuff out. i got this chocolate cake recipe from one of my cake books and w/out really thinking it through decided to try using splenda instead of real sugar...no idea what came over me. after mixing it all up it was VERY watery...but was like, ok...i'll just bake it anyway...was supposed to be in 2 9" pans. it comes out of the oven completly flat!!!! did not rise one bit. just what i get for not thinking splenda just dissolves and leaves taste!

then i get this recipe for chocolate ganache...decide to use butterscotch chips instead..came out ok. so i take my flat cakes, and since i cant torte them i just act like they were already torted! so i put the butterscotch ganach in the middle.

i also wanted to try this chocolate icing...came out VERY tasty. i slather it on there, put some buttercream decorations just for the heck of it. well, after a while we go to taste it! OMG TALK ABOUT TOO RICH. i didn't even have half a brain that day to think, hmmm all together my icing and filling is more than my cake!! there was like no cake to absorb all that sweetness...i just put all those things on that cake w/out even thinking about it!

Oh god, that filling looks amazing though. What all is in it? Is it just butterscotch chips and cream? Uhhhhhhhhhh... looks sooooo good!

Edited to add: What's with using the splenda when the icing and filling are like straight sugar? Or is that WHY you tried to cut back on the sugar in the cake part!

i did the actual cake first...and was just like, wonder if splenda would work. no real reason except for being curious. same with the icing and filling, just wanted to try some new stuff. and yes, i just used butterscotch chips and cream and melted it together. it was like 1 cup chips and 3 tbs cream and just microwave it 30 secs at a time and stir till smooth. it was really good! but now if i want to use splenda i kno to use a recipe that calls for it!

Did you use the regular Splenda or Splenda Sugar Blend for Baking?

i used the reg splenda that i had laying around for my tea. would the other one be better?!

I haven't actually used it, but the product description says the following:

• Acts more like pure sugar - it rises, spreads, browns and helps retain moisture in baked goods.
  
  Gives the sweetness, volume and moistness you want in your baking

To me it sounds like the blend would be better.

Hi! I was going to use Splenda for some baking because my mom is diabetic, and I found out that the regular Splenda shouldn't be used for anything like cakes or cookies. They sell a type that's made differently to use in baking. And all that Splenda stuff is pretty expensive, too. Your cake does look yummy, though!

The reason is because you are removing the weight of the sugar which is important to the overall balance of the recipe, as such it fell. When it comes to regular Splenda and such, you really need a recipe designed for it, and there are some out there.

You can try the Baker's Splenda. Not sure if the weight matches regular sugar but I believe it is close.

Sorry your cake fell...

thanks! i'll have to try the other splenda sometime..as for the moment i'll just stick to reg. sugar! the cake was really good tho, as long as u ate everything seperate!!!! haha

Its fun experiementing, isn't it?

Next time, here is a really good chart to follow for Splenda for Cooking..

http://www.splenda.com/page.jhtml?id=splenda/cookingbaking/sb_tips.inc#substitute

i don't care what splenda you use---it's a flat cake--i've tried 'em

if someone has one better--PLEASE-- pm me with it