Where can I find recipes for diabetics that use REAL sugar?
Boston Cream Pie Cake 1 3/4 cups sifted cake flour 1/2 cup SPLENDA® Sugar Blend for Baking 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup butter, softened 2 large eggs, lightly beaten 1/3 cup 1% low-fat milk 1 teaspoon vanilla extract Custard 1 tablespoon SPLENDA® Sugar Blend for Baking 1 1/2 tablespoons cornstarch 1/8 teaspoon salt 1 cup 1% low-fat milk 2 egg yolks, lightly beaten 1/2 teaspoon vanilla extract Glaze 6 tablespoons whipping cream 4 (1 ounce) squares semisweet chocolate, finely chopped 1. Cake Directions: Preheat oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans. Set aside. 2. Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering). 3. Combine eggs, milk, and vanilla in a small mixing bowl; add 1/3 of the egg
