I thought you use less sugar for recipes. 3/4 cup of regular sugar may be too much. Splenda recipes always seem to take more than real sugar..just sayin'
sharridee - you're right, 3/4 cup of regular sugar would probably be overpowering. It's been so long since I've had real sugar that I lose touch with it.
If using real sugar, I would suggest starting with 1/2 cup and tasting the batter to see if it is sweet enough for your liking and adjust accordingly.
Do you have a recipe for sugar free icing you use with this cake? Thanks!
I would be interested in a sugar-free icing for this cake also :) Sounds like a very yummy cake!!! :)
I am thinking about using this as the top layer to a stacked cake. I plan to freeze it before working with it. Do you think it will hold up?
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