Last night, I tried an experiment to make a healthier cake. Instead of white flour, I used whole wheat flour. Instead of butter/margarine, I used olive oil. Instead of sugar, I used Splenda. Instead of eggs, I used egg whites.
The only area in which I "splurged" was using real powdered sugar for the frosting (mainly because I couldn't find a substitute for it).
How did it taste?
Like whole wheat pancakes, with a sugar-substitute after taste, and some chocolate.
It's not that good.
If I ever do this again, I will maybe mix the sugar-substitute with real sugar (as a compromise), and add some fiber to white flour (to approximate the same effect as using whole wheat flour). The olive oil and egg whites weren't a problem and I would definitely use them again.
This (Sunday) morning, it's snowing relentlessly AGAIN. Our street is completely covered with fluffy powder. I am not accustomed to the snow staying on the roads for this long. Shoveling the snow is becoming really tedious. I am becoming more and more in favor of a snow blower.