A question for someone who knows more about baking than I do...

K

karennoca

Well-known member
I am making a chocolate cake from scratch. Recipe calls for 1/2 cup shortening, which I don't have Can I substitute 1/2 cup of vegetable oil without changing the texture of the cake?

 
Here is additional info for the above post..

Recipe calls for 1 stick butter and 1/2 cup shortening. Can I just use an additional 1/2 cup butter?

 
Karen, I think more "solid" butter would be better than a liquid oil. Depends, I guess

Are the directions specific regarding how to blend the sugar with the fats?

I've used oil successfully in coffee cakes (the Cafe Beaujalois one, specifically). That cake crumb is soft and tender.

But usually, shortening is "creamed" with sugar to break the crystals down and that creates a different basis than just mixing an oil with sugar.

 
When recipes for cookies call for shortening and butter, I often use all butter. But...

...that's for cookies, not cakes.

The cookies spread a bit more, but taste better with all butter, IMHO.

Michael

 
Thans Marilyn and Michael....I finally ended up calling a neighbor and borrowing 1/2 cup of

shortening. I was short on time and patience and did not want to go to the store. I was afraid to take a chance with this cake. It is for my husband who is celebrating his 75th b-day tomorrow. He is still extrememly active, no health problems....so I figured a chocolate cake would not hurt him.
Thanks again!

 
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