I believe I used a 9" but I think I have also tried it in some other sizes too. Unfortunately I decide when its done based on look rather than time. It looks glossy on top and you may think its slightly uncooked but it isnt.

I used a 9 by 13. I guess it was suppossed to be just 9''.

oh yeah, its not that big of a cake. I make it in a round cake pan. I believe I have a picture of it in the photo section with the pumpkin swirl instead of a cream cheese swirl.

Ok, so what is shugr?

shugr is a sweetener that is all/mostly natural. Its actually a blend of sweeteners. It has tagatose, erythritol, maltodextrin and a little sucralose to boost the sweetness.

It tastes JUST like sugar when used in cooking and it cooks like sugar. It will make a simple syrup and caramelize the tops of creme brulees with no cooling effect.

I love the stuff much more than splenda. The problem is that recently it has become impossible to get. I think it might be tagatose related or they are reformulating it or something.

I know where I can get it in bulk but it would cost $1000 and I dont really want to spend that much lol. Nor would I need that much sweetener! I still have a good amount left since I dont use it often and I stocked up but it really was the best tasting sweetener I have ever had and had fewer carbs than granular splenda. The small versions are still available online for a super jacked up price and drugstore.com sells packets but I used to get the large containers which vanished. I tried contacting the company but my emails get bounced back and I received no responses to my phone calls.

Sadly, with tagatose being really new (newer than erythritol) in terms of being allowed by the FDA in the US (or the CFIA in Canada), and really expensive -- ings don't drop in price until they become more common, and more commonly available, and don't even think about patent protection and licensing costs -- the Shugr ended up being priced out by the competition in the sweetener market.

I'll be sad when my container is gone, but expect that sometime in the near future, we may see more tagatose/erythritol products.

MyJourney, I made this cake, tweaked it a bit because of your, ahem, interesting measurement technique and glazed it. Wonderful! I've input it to MasterCook, so here's my version AND the nutrition numbers, too.

Thanks again!

Thanks to both of you for this recipe! I've copied it into my MasterCook program for safe-keeping and easy finding, and I'm looking forward to making the chocolate part for DH for Valentine's Day (he won't eat cheese of any variety, so just the chocolate "brownies" section for him). I'll try the whole recipe later in the month when we visit DD and SIL - he's had bouts of IBS and is experimenting with grain and gluten avoidance - seems to be helping! I wish I could get him into full-blown low-carb, but I keep reminding myself - "baby-steps".

hugs, Glenda