Rob, I agree, up to a point - but why not cut the sugar if you can get the exact same texture, and better taste? Many cakes are so overwhelmingly sweet, you can't taste anything BUT the sugar. I'm a big proponent of eating less of a great dessert, rather than more of a so-so one; but believe me, you can still make great cakes with less sugar — even if it's only a little bit less. PJH

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