I made this cake this morning and used a 9 X 13 pan instead of the two 8" pans called for in the recipe. The cake looked perfect going in the oven...and I watched the time carefully...toothpick test was ok and removed the cake after 22 minutes...left the cake cooling in pan for ten minutes and come back to the kitchen. Instead of a beautiful chocolate sugar free cake I have a flat pancake!

Has anyone used the recipe on the Sugarshack blog (hers looks absolutely amazing by the way...!)?? She does note the cakes only reached 1.5 inches so she torted them. Wellllllll....this cake is a donation for a craft show where cake and pie slices will be sold in the "tea room". I was thinking I would just make another cake and if the same thing occurs, I can use the two cakes and make a two layer sheet cake...
dh says to just put a lot of SF frosting on it! I am a bit disappointed...these failures are really costly $$$$!!!

Any tips before I try this cake again?

TIA

i think that was not enough batter for that pan.

double the recipe and fill the pans halfway up and see how it does. Sugar free cakes do not rise well, no matter what. so I just make more of it. you can cut your rectangle and "torte" the 2 halves of it.

Thanks Sharon...

I "assumed" that I could sub the pans like with a cake mix...you know the old saying about "assuming"! I will do that in the morning. I'll let you know how it turns out after doubling the recipe...

Okie dokie...an update from a very embarassed newbie

My dh was commenting(something he just excells at...he is home recovering from hip replacement surgery so he is like a spy, watching my every move)
He says he doesn't recall seeing me put FLOUR in the cake...well, I mean how could that be? So, I remade the cake. This time I made sure he saw me put the flour into the dry mixture bowl...

Cake came out perfect. Filled the pan...didn't fall. Geesh, ya think I coulda NOT put in the flour? Well, we'll never know. The chocolate pancake was tossed in the trash. I just finished the crumb coat using the French buttercream recipe with splenda. Looks very good so far. Will post a pix when it is done. The 9 X 13 pan works fine!

I just cannot believe I didn't put in the flour which is the only thing I can think of...will I tell dh? Nope...this is our little secret

eh, we have all done it too. glad it worked!

Just saw this...my DH is diabetic...so I'm going to look for the recipe ...did you use a 9 x 13 x 3 pan? All my pans are 3 inches high...Just curious as to how high it rises..wether in a round or a rectangle....??
Thanks!!

OOOPS...I gues it's not posted here...where might I find it?...Thanks again..

I was wondering where to find it as well my FIL is a diabetic.

The recipe can be found on Sharon's blog at SugarEd Productions. Check out

http://sugaredblog.blogspot.com/search/label/Sugar%20free

and scroll down

Thanks ibmoser!!

I just used my 9 X 13 pan I have used to make cakes forever in...it was about 2 and a half inches high...almost like a cake mix cake would rise in that kinda pan. I would think a 3" deep pan would be ok...

When I rebaked it (with flour ) I just used the recipe as written. I am not sure if you should double it for a 3" pan. Sorry I am not much help. I would think you might risk overflow with the 3 incher with a doubled recipe.

Ok...Thanks!....You're too funny...I think I did the same thing once..had something in the pan,just put in the oven,and saw the carefully premeasured sugar(I think it was) sitting on the counter in it's "prep" bowl...so I scraped it out and mixed it in (needless to say it didn't get "creamed" with anything ..and then I think I tossed the cake anyhow...and made another...I guess we all do it at least once..

Thanks for this recipe...have friends that are diabetic.

Hi I just got a request from friend who wants a splenda chocolate cake for someone diabetic. I am wondering if this cake is yummy. I haven't found too many tasty splenda cake recipe.

Thank you.

Where is the recipe for the sf buttercream???