I have done a lot of research on here about sugar free cakes. I know everyone says to just make a real sugar cake and limit consumption. BUT Pilsbury came out with their sugar free cake boxes. I was wondering if anyone has tried to replace the normal cake mix with this? And sugar free pudding mix? I am still trying to find a way to replace the sugar the recipe calls for, but if not I guess that much sugar shouldn't matter??
I haven't used the sugar-free mixes, but I always cut the sugar in half when I make a WASC cake. Otherwise they taste way to sweet to me. It works just fine - no problem with the consistency or anything.
Could you do an experiment with subbing Splenda? I would do a couple of trial runs but I think it would be worth a shot,
Oh, yes, sillywabbitz is right. When in doubt and there's time, experiment a little bit. It's how you accumulate caking wisdom. What sweetener does the Pillsbury cake use? Maybe you could use the same one.
I have used the sugarfree mix to make a recipe similar to wasc and I didn't notice a difference. I also cut the sugar in half on the WASC because it is too sweet otherwise. I haven't done both things at once though.