Okay I found a good recipe that turned out good in a 9" round pan. However, I have to make a wedding cake. So that means a 16" & 12" round pans. Does anybody know how a diabetic cake cooks in these larger pans? Icing recipe suggestions would be great as well.

I will be using this recipe: from the Splenda Web site.

Cake
3 3/4 cups cake flour
1 1/2 cups SPLENDA® No Calorie Sweetener, Granulated
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
2/3 cup unsalted butter, softened
7 egg whites
1 1/4 cups reduced-fat buttermilk
1 tablespoon vanilla
1/2 teaspoon almond extract

Does the ENTIRE wedding cake have to be diabetic? Is it just the bride or groom? Is it just one or two guests? If so, maybe you can do just a special side cake for those folks. Otherwise it's gonna cost you (and therefore the bride) a fortune to make an entire diabetic wedding cake!