I just have a quick question. I was searching the recipes for a Diabetic cake recipe and the one listed calls for 1/2 c. of Sorbitol. Can this be substituted with Splenda? I have a request for a diabetic cake for this Saturday providing I can find a recipe. Also, does anybody have a recipe for a Chocolate Diabetic cake?
Thanks!
Jenn 
I'm a type II diabetic. Here's a bit of information I got off the D-Life forum that may help you understand the difference.
Sorbitol is a type of sweetener known as a sugar alcohol. These sweeteners are neither sugar nor alcohol. They are carbohydrate-based products that contain about half the calories of sugar. Eating too much of them can cause diarrhea, gas and cramps. They sometimes can bring the blood glucose levels up as well because they are carbohydrate-based. If you ever use sorbitol in your cakes in the future. I would give a heads up to eat small amounts. I once went to a professional chocolate maker who made truffels for the president. I loved the diabetic chocolates. They tasted EXACTLY the same as regular. bout half hour later, I had the trotts for say a good two hours. So definately in moderation. You don't want your customers going for seconds only to end up with the trotts 
I would say you could use splenda, or even Stevia which is an all natural sugar substitute needing very little to get a sweet taste.
Good luck with the cake. Let me know how it turns out. I'd like the recipe myself! 
~Rebekah~
Quote by @%username% on %date%
%body%