Does anyone have a recipe for an Italian Cream Cake using Splenda?

I have a friend that is diabetic and would like to have an Italian Cream Cake. A recipe using Splenda would be great or at least tell me how to substitute sugar with Splenda.Does anyone have a recipe for an Italian Cream Cake using Splenda?
Italian Cream Cake








Original recipe yield:


1 - 9 inch round layer


INGREDIENTS


CREAM CHEESE ICING:


1 tablespoon light butter (do not soften)


1 (8 ounce) package Neufchatel cheese (do not soften)


1 (16 ounce) splenda


1 teaspoon vanilla extract





CAKE:


Vegetable cooking spray


1/2 cup light butter, softened


2 cups splenda


2 egg yolks


2 cups all-purpose flour


1 teaspoon baking soda


1 cup low-fat buttermilk


1/2 cup chopped pecans


1 teaspoon butter extract


1 teaspoon coconut extract


1 teaspoon vanilla extract


6 egg whites


Lemon rind strips (optional)


DIRECTIONS


Prepare Cream Cheese Icing: Beat butter and cheese at high speed of an electric mixer until fluffy. Gradually add sugar, and beat at low speed until blended. Add vanilla; beat well. Cover, and chill.


Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.


Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.


Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.


Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.


Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.