Ask a Question
Notify Me On Question Update
Email this Question
Can you substitute cooking oil for shortening/lard in a cake recipe in equal parts?
Rate This FAQ
The substitution for a cake would be in equal parts. You may want to cut back on fat and replace half with oil and half with applesauce. The moisture of the cake will be equivalent.
There are times when you can't replace shortening/butter in a recipe ---- pie crust.
Submit Your Suggestion
Other Questions In This Topic
- I baked a German Chocolate cake yesterday that after baking and cooling slightly, you poke holes and put sweetened condensed milk in the holes, then you put a jar of butterscotch caramel topping on. I forgot to put it in the refrigerator before going to bed. Is is okay to eat? It doesn't have the Cool Whip on top yet.
- Can I use a wood cutting board?
- I found weevil in my flour, I have fruit flies, or there are other pantry pests in my kitchen, what do I do?
- How long can I keep leftovers in the refrigerator?
- Do you have tips to help prevent dehydration?
- How long can I keep meat, poultry, vegetables, etc. in the freezer?
- I heard products with hydrogenated fats are bad for you. What are hydrogenated fats and can I eat them?
- what is the best way to clean whole wheat? I am living in Korea and have purchased some wheat that appears to need cleaning, but I don't know how to do it/