However, I’m not a fan of using erythritol in cookies (though chocolate cookies might be okay – I need to experiment more with those), because I still detect the cooling sensation of the erythritol. With cookies, I still use a little Splenda, usually paired with erythritol and stevia. My experience has been that when using sugar substitutes, “stacking” them seems to produce the best results. I try to minimize the use of anything artificial, but I do cave (like with cookies) to achieve the results I want.

Misty – I think they’ll turn out fine. You’ll probably want to use anywhere from 1 cup to 1 1/3 cups of sugar in the cake batter, depending on how sweet you want them. For the frosting, I would just sweeten to taste, based on what you like. I’d love to hear how they turn out!