Haha, well I forked over a lot of dough for their cookbook a few years back. The whole family was on a diet and I promised everyone a cake after a month of sticking to the diet. So you can imagine how much we were looking forward to it and I had heard that Splenda worked just like sugar when you baked, yeah right! Imagine my horror when I cut the cake, it was sort of like cutting into a Michelin tire. I suspect a Michelin tire would have tasted better. The icing was slimey and horrid, there was absolutely no saving grace with this one. It got ditched in the garbage.
Your sugar and eggs are the things that effect the texture of your cakes the most, I find. So does the fat that is used. When the chemistry of a cake isn't correct, there isn't a thing you can do to make it better and I believe this is the problem.
Three friends of mine bought the book too and all of us felt the same way.
I find that products like Splenda are fine to sweeten a pie filling or a cup of coffee or things like that, but heavens to make a cake with, double yucky!
Diabetics are carbohydrate restricted and generally they actually can have some form of sugar in limited amounts as long as it is taken into consideration with whatever else they are eating at a meal. So generally, I make an angel food cake, which contains only egg whites and a more limited amount of sugar than most cakes. Served with a small serving of a fresh fruit or fresh fruit sauce, this is about as good as it gets. Bear in mind that the fruit is also restricted in portion.
Anyway, just my opinion, but I would rather serve a diabetic something that tastes better than a tire, but in a smaller portion bearing in mind the combination of foods eaten at that meal and using it as a replacement for another carbohydrate or fruit combination.
I have heard that the only good cakes made this way, are the ones that come in expensive mix form and are hard to come by, but worth it.
Anyhow, just my opinion!
Hugs Squirrelly Cakes