those tricky low-cal recipes

so I found this amazing low-cal cake recipe but its lists 1 cup of splenda.. I only have sweetener tablets in the pantry! 1 tablet= 2 tsp real sugar. anyone know how many tablets could substitute?

OR how many teaspoons in a cup?

cheer

FOr a whole cup, think of all teh bulk you'd miss out. You're best bet is to buy it unless the sugar is just for flavour and not for caramelizing or structure

16 tbsp to a cup 1 tbsp = 3 tsp = 48 tsp to a cup means you need 24 of those tablet things

It's not a good idea to substitute tablets for sugar substitute.  If you can get Splenda, it comes in a fluffy form that can be accurately measured.  When they say 1 cup, they mean 1 cup of this particular product.  Once it disolves in liquid it has almost no bulk.

If you do use the tablets, I suggest dissolving them in liquid instead of crushing them. You could end up with sickening little grains of sacharine in your final product if you crush them.

hey whats the recipie, or where did u get it from, it sounds really good!

thanks everyone! I think I might just pop into the supermarket and buy a big tin of splenda, cant cope with all the mathematical measuring.  here's the recipe:

Ingredients for Low Calorie Red Earthquake Cake

1 cup of all purpose flour 1 cup of Splenda 1/3 cup of unsweetened cocoa powder 1/4 teaspoon of baking soda 1 teaspoon of baking powder 3/4 cup of skim milk 1/4 cup of vegetable oil 1 teaspoon of vanilla extract 1 whole egg + 1 egg white

Combine wet ingredients in a separate bowl from dry cake ingredients. Pour wet ingredients into dry and incorporate. Mix well - for about 2 minutes.

Bake in a cake pan in a preheated 350 degree oven until inserted toothpick comes out clean - about 30 minutes.

Our low calorie cake recipe for Red Earthquake Cake contains about 900 calories for the entire cake.