Is there a general rule of thumb for how much the sugar in a recipe such as this can be reduced without affecting the texture of the cake? After a trip overseas, we're trying to make our sweets taste more like the sweets in the rest of the world, much less sweet than the typical American recipe. It would be helpful if some of the KAF recipes gave a range of amounts for the sugars. The minimum amount would be what is required for the texture and the maximum amount would be for a very sweet taste. Then we could choose without risking ruining the recipe. I've successfully reduced the sugar in cookies by about 15 percent, but don't know where to start on cakes. I appreciate the thoughts on foods that taste great together, but it's not the fattiness in milk that does it. Skim milk is also delicious with cookies! Sugar is not just for flavor, it adds moisture and improves texture. You can try to decrease the sugar in your cake recipes by 1/3. To help keep a moist consistency remove 1-2 eggwhites and add 1-2 egg yolks! betsy@kaf

• Reply