I've been getting many recipes for Diabetic cake but havent really found a good recipe. I have a few questions regarding this. I tried the recipe on CC, which stated that u need to use Sorbitol. Is this the same as Splenda? I tried this recipe but used Splenda instead n it didnt turn out right. The batter was very dry more like a dough. I added a litttle water but it was very elastic. What did i do wrong....
Pls help me
I've used Splenda for baking, but not Sorbitol. When I use splenda I follow the recipe just as it says, but use "half" the sugar called for. So, if it says 2 cups of sugar, I would use 1 cup of splenda. Splenda is extremely sweet, so it requires a lot less. This might be why it was dry.. There was too much.
Try here.. http://splenda.allrecipes.com/default.aspx
They have a lot of chocolate cake recipes there. Just be sure and check it.. sometimes they have you use their brown sugar, or their baking sugar which is half real sugar and half splenda.
You may also be able to contact someone on the website and ask if they have specific recipes for diabetics.
I hope this helps, and I wish you the best of luck.
Holly
I made the pumkin cake recipe on their website. It is very dry. If you are going to make it I would change a couple of the things in the recipe to make it more moist or maybe even add some sugar free pudding. HTH.
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