Compared with pound cakes made with granulated sugar, the pound cakes made with Splenda were more moist/less moist/the same in moistness, more tender/less tender/ the same in tenderness, and had...

Compared with pound cakes made with granulated sugar, the pound cakes made with Splenda were more moist/less moist/the same in moistness, more tender/less tender/ the same in tenderness, and had more/less/the same open crumb and leavening. This suggests that Splenda can/cannot be successfully used in place of regular granulated sugar in baked goods without making additional adjustments.