Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 cake...hmmm. if i have cake, i have no frosting or filling, otherwise i am bouncing off the walls and/or sick as a dog....or at least i was the last time i tried it. I wonder if it were sugar-free how much of a difference it would make? tam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2004 Report Share Posted March 13, 2004 In a message dated 3/13/2004 3:53:27 PM Eastern Standard Time, zoomama@... writes: it might be possible to substitute enough heavier grains and use Equal while still getting decent results Hi Sharon, You can't cook with Equal, I don't think, but you can cook with Splenda. hugs Eunice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2004 Report Share Posted March 14, 2004 At 05:14 PM 3/13/2004 -0500, you wrote: >Hi Sharon, >You can't cook with Equal, I don't think, but you can cook with Splenda. Oh, yes, you're right. Duh! I have both in the house and was thinking OF the Splenda but said Equal. Life has gotten so complicated, hasn't it? ;-) Sharon Quote Link to comment Share on other sites More sharing options...
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