Chocolate Decadance w/Splenda instead of sugar?

[aprilbride]

I have a quick question for everyone...I made the Chocolate Decadence Desert out of December's CL (at least I think it was December) on Christmas Eve and it got rave reviews! On Saturday night I thought I'd make it again, but this time I used Splenda instead of sugar and the result wasn't as good as the last time I made it. It was rather flat and the chocolate chips were not melted, allthough I baked it for the same amount of time and did nothing differently. Anyone else tried making this particular recipe with Splenda?

[LonghornGal]

I was planning to give this a try this week. I'll let you know what I find. The Splenda doesn't support the cake structure as well as sugar - I always look on the website to see what else to add (cornstarch I think?)

Usually I find that things are done sooner when I use splenda (1-2 minutes) but that doesn't explain the non-melted chocolate chips. Do you trust your oven temp control?

--Kristin

[aprilbride]

I usually don't have a problem with temperature control so I'm not sure what to attribute the less than stellar results to. I'm glad I had made it once before and loved it, otherwise I'd have thought it was the recipe! Maybe this is just one of those deserts where Splenda just won't do and some good old sugar is a must! Let me know what you find..