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Cooking with Stevia

I know that questions have been asked before about cooking with stevia, so I
wanted to let you in on my recent experiences using it in baking.  Twice now I
have had very good results by using half as much sugar as the recipe calls for,
adding 1/2 tsp of powdered stevia extract to replace 1/2 cup of sugar (I use the
NOW brand), and reducing the liquid a bit.

The Applesauce Spice Cake below (adapted from one in the archives) was a real
success.  *If you want to try the stevia version, just change the sugar to 1/2
cup, add 1/2 tsp. powdered stevia, and reduce the apple sauce by 2 tbsp.  If you
want more of a gingerbread-type cake, use 1/2 tsp of ginger and 1/4 tsp. of
cinnamon, instead of the amounts below.

Applesauce Spice Cake

Yield: 12 servings

1 cup unbleached white flour
1 cup whole wheat flour
1 cup Sugar*
1 tbsp. Cornstarch
2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Ginger
1/8 tsp. Cloves
1/4 tsp. Mace
20 oz  (2 1/2 cups) Unsweetened applesauce*
1/2 cup Raisins

Preheat oven to 325 degrees.

Mix the dry ingredients together; then add the applesauce and stir. Bake for 40-60
minutes, depending on the size of pan you use: more for small, deep pans and less
for a 9 X 13 pan. Test by inserting a toothpick into the center; it's done when
the toothpick comes out clean.

For full sugar version:  184 calories, 4 calories from fat
For half sugar version: 152 calories, 4 calories from fat