I usually have no problem with substituting Splenda for sugar in baking. I did have 1 major bloop when using Splenda. I made a peach cobbler using fresh peaches off our peach tree, followed the recipe to the T , excepting Splenda for sugar. It turned out awful! For some reason it tasted salty instead of sweet. I thought I must have added salt by accident so I repeated it, same results. That is the only time I've had that problem. Has anyone else had similar bloops with Splenda?