Hello! My name is Joy.... and I was curious if any of you great ladies could point me in the direction of a go to cake recipe for a moist yellow cake using SPLENDA. I recently used the one on the SPLENDA site and they were so dry!!! So I recommend to anyone here don't try that one lol
I appreciate it greatly for any help on this at all I'd rather go on your judgment vs waste ingredients again on random searches on internet.
I have never made a Splenda yellow cake...but I was wondering if adding a pudding mix to it would help add the moisture you are looking for.
AGood question. I was just approached yesterday about making a sugar free German chocolate cake for a neighbor. I searched all over & can't find one that doesn't use boxed mix and/or pudding mix. Then I thought about Splenda, so I called my great aunt across the country, knowing she knows how to use Splenda. She said, for every cup of Splenda, add two tablespoons of water, since Splenda doesn't have the same melting qualities of regular sugar. So I'm going to experiment this week on my regular recipe German chocolate with the Splenda substitution. If you have a good yellow cake recipe, maybe you could try it and report back? I'll let you know what happened with my experiment. I am going to try the sub with the coconut pecan filling too... Unless anyone has a better idea...? :-)
Splenda is all I use for my cakes and they always come out tasting great. I do cut back on the amount of Splenda vs sugar (2-3 tablespoons per cup) because I feel the Splenda is sweeter and regular sugar. Good luck.
Anyone ever tried Stevia? I had thought about trying a recipe with that
AOh my gosh. I made my German chocolate today & it was *nasty*! The cakes didn't rise at all. Looks like 3 chocolate pancakes on the cooling racks right now. They also have a kind of greasy feel on the surface. I tried a piece of a cake & I still can't get the taste out of my mouth. I'm not sure if the frosting will set up right. It's cooling in the fridge now. Anyone have any pointers for using Splenda?
no...but I don't think I would waste perfectly good icing on flat greasy Splenda pancakes
I would not waste icing on these flat nasty cakes. When I first started using Splenda I did a 50/50 mix with real sugar, then slowly worked my way up to 100% Splenda. It was a complete trial and error process. I do not add extra water as IamPamCakes mentioned above, just a swap from real sugar to Splenda.
Thank you ladies for your input on this subject. I'm glad to know I'm certainly not the only one that is curious. The cake is for next month and I thought I'd get the help here.
Any recipes you can share bsy bug?
Have a great day everyone and happy baking!!
I have two goto yellow cake recipes:
2 1/4 c flour
1 1/4 c splenda
3 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk
vegetable oil (measurement below)
1/2 c butter, soft
1 tblsp vanilla extract
Preheat oven to 325 degrees. Combine dry ingredients, measure 1 1/4 c milk, then add enough vegetable oil to equal 1 1/3 c. Add milk/oil mixture, butter and vanilla to flour mixture and beat on medium hight for 2 minutes. Add eggs and beat additional 2 minutes. Bake until done
1 box french vanilla cake mix
1 c flour
3/4 c splenda
3/4 tsp salt
1 1/4 c water or other liquid of choice
2 tblsp vegetable oil
1 c sour cream or yogurt
1 tsp vanilla extract
1 tsp almond extract
Oops, forgot to mention the box of french vanilla pudding mix. I add to both cakes.
thank you so much bsy bug, I appreciate your kindness and willing to share your recipes. I just want to clarify a few things.
1. what does WASC stand for??
2. What size dry french vanilla pudding mix do you chose?
I have to hang out at the forums more to learn the language haha! Again thank you so much :)
amkswifey you are most welcome. WASC stands for White Almond Sour Cream cake. With this basic recipe you can make oodles of variations. 3.4oz dry pudding mix added to the dry ingredients.
HTH stands for Hope this Helps.