I've loved making chocolate pudding cake in part because I know that I can reduce the sugar in the cake without damaging its texture; with so much sugar in the pudding, it's too sweet otherwise, and I like my chocolate bitter in any case. I see, though, that the sugar in the gingerbread and raspberry cakes are creamed with the butter rather than stirred in. Are those two dependent on that creaming action for structure enough that reducing the sugar is a problem? Thanks!

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