I am making WASC for 100th time and need the cake ASAP. But I go to add the sugar and I am 1/3 cup short DD made koolaid. So I do have Splenda that a friend gave me awhile back. But I have never used it or baked with it. If I sub the 1/3 splenda for the sugar will there be a taste or texture difference?? This person fell in love with the first one I made her and I need another one ASAP. So I want the same flavor and texture. WILL THE SPLENDA DO THIS????? Does anyone know?? THANKS KAY

I've never worked with Splenda but did find this online:

May not work well in recipes such as certain cakes that rely upon sugar for structure. Finished recipes may require refrigeration. See website for further details.



Here is the website I got that from, and it has the link to Splenda's website.

http://homecooking.about.com/library/weekly/bl010598b.htm

HTH.