Hi,

i'm making a bday cake for a coworker this friday (my 1st paid cake ) and need to make this a splenda cake since he's on a low GI diet. He allows himself some sugar, so it doesn't have to be 100% aspertame, etc.

Here's my dilemma - the recipe that I'll post below requires water. If I use coffee to make it a mocha cake, will there be any difference in the chemical reactions/baking? Basically, will it turn out ok?

Also, the recipe makes 2 9" rounds. Can anyone help me figure out how much batter this will make? I need to do a 11x15 double layer.

TIA, Amy

EDIT: Totally forgot to post the link for the recipe! DOH!

http://www.kraftfoods.com/Recipes/CakesPiesCheesecakes/CakesLayer/BAKERSChocolateCakeSweetenedwithSPLENDA.html[/url]