I just got an order for a diabetic pound cake (if possible). I usually use doctored box mixes for my cakes, and I am VERY happy with my final product. But I've never done a pound cake and scratch baking does not work well for me (last scratch butter cake I made came out with a conosistency of cornbread!). Can anyone give me a foolproof recipe for pound cake? And how to make it diabetic ~ just replace sugar with Splenda? Or is there something more I need to do?

Any help you guys can give me would be great! This cake is for this Friday!

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