Perhaps you could check the Splenda website & see what they have to say about replacing sugar with Splenda or maybe you could call/e-mail them as to how to use. I was under the impression that you could use same amount of Splenda as recipe calls for sugar but it may be different depending on product you are baking, etc.
By
08/13/2010
I used it for whacky cake & it didn't rise.
By
08/13/2010
I just hosted a Splenda house party, where I was given a party package to share with guests and I made food to share made with Splenda. Here are some of the recipes that were included in the house party by chef Katie Brown: http://www.splenda.com/katie-browns-sweet-american-recipes