Reduced Sugar Wasc....?

Baking By Brandyf817 Updated 21 Oct 2011 , 6:41pm by karukaru

Brandyf817 Posted 19 Oct 2011 , 3:11am
post #1 of 5

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??

4 replies
Marianna46 Posted 19 Oct 2011 , 3:28am
post #2 of 5

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.

sillywabbitz Posted 19 Oct 2011 , 3:43am
post #3 of 5

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,

Marianna46 Posted 19 Oct 2011 , 3:52am
post #4 of 5

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.

karukaru Posted 21 Oct 2011 , 6:41pm
post #5 of 5

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.

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