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Lemon Velvet Layer Cake

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SPLENDA conversion
Craig E - July 2, 2009 09:54:38 AM PST
Double the SPLENDA Sugar Blend for Baking amount to convert to Sugar.

1/2 c SPLENDA Sugar Blend for Baking = 1c sugar

http://www.splenda.com/page.jhtml?id=splenda/cookingbaking/sb_tips.inc

79 of 81 found this review helpful.
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Better directions
penguin - July 15, 2009 04:45:46 PM PST
This sounds yummy!! I love lemon!

The ingredient list and directions need to be separated better. For instance the total egg count is 5 3 whole and two yolks. From these directions it is hard to tell which are to be used for the cake and which for the filling.
Too many ingredients to make a "mistake"!

23 of 30 found this review helpful.
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So really, what does the cake taste like
diarthur31 - July 2, 2009 02:11:55 PM PST
In all the reviews, not one mention about how the cakes tastes, just about Splenda. Isn\\'t a review suppose to be for the recipe listed?

22 of 29 found this review helpful.
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Not that I use the stuff, but...
Emc^2 - July 2, 2009 01:53:30 PM PST
"Sucralose (Splenda®) was approved by the FDA as a tabletop sweetener in 1998, followed by approval as a general purpose sweetener in 1999. Before approving sucralose, the FDA viewed more than 100 safety studies that were conducted, including studies to assess cancer risk. The results of these studies showed no evidence that these sweeteners cause cancer or pose any other threat to human health."
National Cancer Institute

27 of 43 found this review helpful.
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Lemons have benefits, yummy!
frenchyfour@ymail.com - July 4, 2009 07:17:08 AM PST
I am personally excited to try this recipe, lemon I have more recently found out is very good for you, just adding one slice of lemon to your diet provides you with many vitamins and has many health properties, much as important minerals, over 400 nutrients for you body.....The splenda is also good for me, since I am diabetic and have to watch my sugar intake...Thanks Cher~

17 of 25 found this review helpful.
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i used regular sugar
Mary H - July 14, 2009 02:52:57 PM PST
i liked it. although the filling wasn\\'t that great. the cake absorbed most of it the night after i made it. and i used cool whip frosting. i added the lemon extract and zest and it came out great.

5 of 5 found this review helpful.
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16 servings?
flower.lady - July 5, 2009 10:10:00 AM PST
Why on earth would you say it has 16 servings? when is the last time you sliced a cake? 8 servings wouold be more like it, but then Splenda would have to list it as 700 calories per serving, and that\\'s not so good for Splenda.
Use real sugar, have a real slice of cake!

8 of 12 found this review helpful.
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Good Cake
bree4112 - August 14, 2009 01:01:34 PM PST
I made this cake with sugar instead of Splenda because I cannot have artificial sweetners and it came out tasting great. The only complaint I have is that the filling is too thin. I ended up not using the filling and just making extra frosting to go between the layers. The end results was great.

4 of 4 found this review helpful.
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I made this recipe....
just1yana - July 5, 2009 06:23:21 PM PST
Splenda has a weird after taste to it.....the cake was ok...but nothing I want to make againa

5 of 7 found this review helpful.
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Bad Directions
rysltlprsn - July 10, 2009 12:37:19 PM PST
So I\\'m reading down the list of items needed....and notice that the Splenda (which everyone keeps talking about) is listed three times. Then I read the recipe, which says "Add Splenda" a few times.
Which amount do I add and when?! The 1 cup? The 2/3 cup? The 2 tablespoons?
Recipe sounds yummy.....but how am I going to actually make this if I don\\'t have correct directions.

4 of 5 found this review helpful.
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Good recipe, but why must it be sponsored by Splenda?
snowee - July 1, 2009 01:01:01 PM PST
Splenda is nothing more than chlorinated sugar, gross. Don\\'t chemically process a good thing, raw unprocessed sugar is the best. For cooking

12 of 22 found this review helpful.
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Splenda bad sugar good
cher - July 2, 2009 02:39:51 PM PST
Sorry Splenda! The first thing I wanted to know was the conversion to sugar. Cake sounds great as soon as I make it with organic cane sugar I will write my review. I"m sure it is delicious. I wouldn\\'t even use as much sugar as the recipe will call for with the conversion. Let Them eat Cake!!

8 of 14 found this review helpful.
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Splenda Is Gross
dsbell188 - July 2, 2009 02:12:07 PM PST
Splenda has a very distinctive taste that most people can recognize. I hate anything that has this strange sugary substitute in it. And for 348 calories I rather enjoy the real deal ( I know that is with the blend).

7 of 12 found this review helpful.
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Missing directions
Cathy - August 14, 2009 08:08:49 AM PST
Under instruction # 5. Someone forgot to include the ingredient lemon juice in the directions. Being this is a lemon filling, one could assume that the lemon juice should be added to this mixture at some point in the cooking process.

3 of 4 found this review helpful.
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Haven
Suz A - August 22, 2009 12:45:50 PM PST
For all of you confused on the order in which to use the ingredients, start at the beginning and go down in order. Mystery solved.

2 of 2 found this review helpful.
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I used sugar
Sabrina C - August 17, 2009 08:06:27 PM PST
We do not use artifical sugar at all, so I used the amount asked for in the recipe using sugar instead of Splenda. Doubling the sugar amount seemed excessive. It wasn\\'t too sweet and tasted great. Even my husband was impressed and that is saying something. I think it came in a close second to his grandmother\\'s lemon supreme recipe.

2 of 2 found this review helpful.
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difficult directions
cojomaniac - August 14, 2009 06:08:25 AM PST
The cake sounds good but the ingredients list is very confusing. The ingredients for cake and frosting should be separated.

2 of 2 found this review helpful.
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My Pink Rainbow..
mypinkrainbow - August 10, 2009 06:52:18 PM PST
being a diabetic, and post gb with severe dumping syndrom, this is wonderful and i found it easy and extremly delicious,

2 of 2 found this review helpful.
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SPLENDA DANGERS
jacque2003leo - July 18, 2009 12:18:33 PM PST
PLEASE, PLEASE DO YOUR RESEARCH ON THE DANGERS OF SPLENDS BEFORE USING IT IN ANY RECIPE. Going natural is always better. I am nutritionist minded and I use honey mostly for a sweetener. Honey is actually good for you. When they discovered Splenda, they were looking for a new pesticide. It is 50% chlorine,

4 of 7 found this review helpful.
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need a tomtom
fan b - July 8, 2009 06:24:42 AM PST
the recipe directions are goofy at best...
I thought this could be the perfect little yummy cake to take to the Yarn shop. I was so disappointed in the written directions, sp. step 4 on, that I am too diappointed to attempt to decipher them.

4 of 7 found this review helpful.
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Looks VERY good
Jules - July 6, 2009 12:17:25 PM PST
I cannot have sugar, but I can have Splenda...that\\'s why I am choosing to make this. For people who cannot have sugar, I am glad there is recipes like this out there. It\\'s not always about calories....and if you can\\'t have sugar, I\\'m sure this will taste like the best thing.

2 of 3 found this review helpful.
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Don
Danielle R - August 29, 2009 12:21:22 PM PST
Don\\'t waste your time making this cake, it\\'s awful. Me and my boyfriend slaved for 2 hours the other night to make all 3 parts and it\\'s really bad. The filling is great, tastes like lemon pudding. But the whipped cream frosting is not enough to frost the whole cake, I was only able to frost the top. Also it\\'s really hard to get whipped cream to be thick enough to stick to the sides of a cake and not drip off. The cake itself is the worst part. since it\\'s a splenda recipe I thought it would be very light and fluffy- it\\'s actually the opposite. if you dropped this cake in water, it would sink like stone. it\\'s basically a biscuit like you\\'d make for strawberry shortcake, but with barely any lemon flavor. The cake is so dense, the term velvet is false advertising. If I were you I\\'d get a white cake mix, add lemon extract and rind, cook it up in 2 pans, and then layer it with the filling from this recipe and put the whipped cream frosting on top. That would be a much better cake.

1 of 1 found this review helpful.
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I
aziangirl619 - August 23, 2009 04:02:30 PM PST
at first, it sounded delicious. then, when i made it, it was! hmmmm. im going to make it again. when i frist made it, it was too dry. then i made it AGAIN, and it was perfect! Splenda sugar tastes okey though. I\\'m going to try the Chocoholic Cake next. That cake is like a dream come true! ^-^v

1 of 1 found this review helpful.
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Lemon Velvet Layer Cake
surrencym@bellsouth.net - August 10, 2009 12:30:34 PM PST
This recipe was easy and soooo good. My husband is a diabetic and this was right on the money for him.

He LOVED it. I even passed it on to some relatives. A neighbor also tried it and could not believe how good it was.

THANK YOU THANK YOU THANK YOU!!!

Millie

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Who says so?
Lizanne F - August 5, 2009 12:44:37 PM PST
I read a lot of reviews here that say Splenda causes a lot of problems. Tell me where I can find that information so I know as much as I can. I have been using Splenda for many years...every single day, and so far, no problems. I understand it makes people crave carbs, but so does chocolate and no one is saying not to eat chocolate. Where can I find a reputable place that states Splenda is bad?....Johns Hopkins, WebMD, NIH, CDC...where?

1 of 1 found this review helpful.
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Its an ok Cake
Nutty 4u - July 22, 2009 12:25:04 PM PST
Just made this cake last nite.... yes as stated in one review directions need to be written better on what goes where but after a lil\\' cutting n pasting of directions we were on to baking..... everything baked, mixed and looked good........as for the assembly of this cake im not sure if its cuz i live in AZ n we are at temps of 115 but my custard and frosting was melting everywhere!!!!!!!! i even placed my cake in the fridge for an hour to let everything set for its grand present within 10min my cake started to melt again :(

all said and done it it was good to eat
Never tasted splenda b4 but must say it taste good in baking.
(cake was a lil\\' dry due to my having to place in fridge)

1 of 1 found this review helpful.
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Turned out o.k.
Donna S - July 11, 2009 11:00:01 PM PST
Except for the filling being a bit too thin, everything else turned out fine. Very good tasting cake. Next time I make it I will not put as much lemon juice in the fillilng part, it ran when I put it on top of the first cake.I took the rest and added some instant lemon pudding mix to it, and then put it on the cake. Very refreshing on a hot summer day.... Must keep it in the frig. They didn\\'t tell you that in the recipe.

1 of 1 found this review helpful.
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Why look?
misfitfan - July 10, 2009 11:38:09 AM PST
I noticed almost every review has a comment about splenda..I have to ask..if you are against splenda wouldnt common sense tell you not to even look at the recipe? Pass right over it or go to a sugar website and find a recipe with real sugar? If when you see splenda in the ingredients or the title and you know you dont approve of it please just go on..Those of us who read the recipe do eat splenda and have our own opinions of its taste or healthy aspects.Not to mention the fact that if I was going to decide for myself whether or not to use splenda I would ask a nutritionist, not a reviewer on a website.Especially one who obviously by their comments dont even use the product.

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Really????
zachary f - August 5, 2009 09:30:23 PM PST
BTW, Sugar is chemically altered, if you only knew.
Look into how white sugar is produced, and the chemical process required to get it WHITE. Disgusting!!!!!!

1 of 2 found this review helpful.
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It looks good in the picture.
acjnavarro - August 5, 2009 05:13:11 PM PST
I can\\'t have sugar either. It\\'s hard to figure out where the ingredients should be separated for the cake and frosting. It looks like every ingredient is listed 3 times. I thought here was a "command-copy" error. Too easy to make mistakes. Will have to pass on this one.

1 of 2 found this review helpful.
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