is there any frosting for this kind of cake say for a child who has diabetite?
You have to understand that this cake is still going to raise a diabetics glucose. It is better without sugar of course but it has complex carbohydrates which will turn into glucose as it is digested. Its dangerous to say diabetic friendly and someone thinks..whoa this will not hurt me, and thats not going to be the case. FYI :)
I did not have success when I tried this recipe. In the oven only one side wanted to rise. When I did tested it for doneness the cake tester came out clean but it was not done when you cut into it. (My step-father who I baked it for wanted to try it anyway. The side that did rise was a little more done.) The flavor was not very good. You could taste the baking soda. I added more vanilla flavoring and it still tasted odd.
When baking with Splenda you will have better succes if you follow the directions that can be found on every package called "tips for adapting your own recipes": 1. To make baked goods rise, add 1/2 c. dry milk and 1/2 tsp baking soda for every cup of Splenda Glanular found in the recipe. 2. Check the baking process 7 to 10 minutes prior to the original baking time for cakes and 3-5 minutes for cookies & quick breads. 3. Store baked goods in an airtight container for up to 24 hours. For longer storage wrap well and freeze.
I can tell you from experience that when you add the dry milk & soda to a Splenda recipe, it really does make the item rise higher and baked goods do dry out after a day or two of storage in a zip baggie. I would also like to suggest that if one makes an item sugar free to let those who will eat it know what sweetener you have used as not all people can tolerate/or have alergies to Splenda or other artifical sweeteners.
wondering if the dry milk & soda replace the milk in the recipe or is add to the Ingredients?