Two Splenda recipes specified as diabetic-friendly by the company are their Heavenly Angel Food Cake and Died and Went to Heaven Chocolate Cake. Substitute Splenda for regular sugar to make many traditional cakes lighter.
To make the angel food cake, which serves 12, combine 1 1/2 cups of egg whites, 1 1/2 teaspoons of cream of tartar and 1 teaspoon of vanilla extract and beat at high speed. When high peaks form in the mixture, add 1/4 cup of Splenda Sugar Blend and 1/2 cup of light corn syrup. In another bowl, mix 1 cup of sifted cake flour, 1/4 cup of cornstarch and 3/4 cup of Splenda Sugar Blend. Gradually combine the two bowls. Bake in an ungreased 10-inch tube pan on your oven's lowest rack for 40 to 45 minutes at 350 degrees.
Splenda's chocolate cake serves 10. To make it, mix 1 3/4 cups of all-purpose flour, 1/2 cup of Splenda No Calorie Sweetener, 1/2 cup of Splenda Brown Sugar Blend, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda and 1/2 teaspoon of salt in one bowl. In another bowl, combine 1 1/4 cups of low-fat buttermilk, 1/4 cup of vegetable oil, 2 large eggs, 2 teaspoons of vanilla extract and 1 cup of black coffee. Blend the dry and wet mixtures until smooth and bake in a greased cake or Bundt pan for 30 to 35 minutes.