You can check out wikepedia:
http://en.wikipedia.org/wiki/Sorbitol
Not sure where you would purchase it other than whole food stores maybe. There is another tread that was started asking about cakes without sugar or flour. You might want to check that out too.
I am guessing that splenda migth work, just check to make sure the liquids are in the right quatity.
Good Luck
sorbitol is an artifical sweetner. I don't know where you would buy it, maybe a health food store. I know in some people (me included) it causes "intestinal distress" if consumed in large quantities. Check to see if you can substitute it for another sweetener.
This is the diabetic cake mix I make.
http://www.cakecentral.com/cake_recipe-1964-1-Basic-Yellow-Cake---Splenda.html
Sorbitol, Maltitol and Mannitol are all artificial sweetners used in "diabetic" candies and chocolates. Alot of people have bad responses to these sweetners. Try finding a cake that uses Sucralose, Brand Name Splenda. most regular cake recipes that call for sugar can have splenda substituted, but reduce the amount because it is pretty sweet. Or you can go to their website and get a recipe.
All of the "-itol" sweeteners can clause explosive diarrhea. Use with extreme caution!
Forms of sugar alcohol
Mannitol is extracted from seaweed for use in food manufacturing. Mannitol lingers in the intestines for a long time and therefore often causes bloating and diarrhea.
Sorbitol is manufactured from corn syrup. It has less of a tendency to cause diarrhea compared to mannitol. In large amounts, sorbitol may cause a laxative effect.
Xylitol is manufactured from corn.
Lactitol is produced from milk sugar.
Isomalt is produced by the hydrogenation of corn sucrose. Hydrogenation creates trans fats.
Maltitol is derived from chicory and roasted malt and may promote flatulence (gas) and other gastrointestinal symptoms.
Erythritol is created by a fermentation process derived from corn.
Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of corn. Hydrogenation creates trans fats. Hydrolysis creates monosodium glutamate derivatives.
Polydextrose is prepared by melting and heating corn dextrose in the presence of sorbitol and an acid catalyst.
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