You may substitute these fats instead of oil, but you'll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.
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Jody Lucas (1 discussion) on Oct 23, 2010 at 12:19 PM
I have found that if you switch 1 stick butter or margarine softened for the 1/3 cup oil makes for a richer less air pocketed cake. It also rises higher in the baking.
Comment by: ldub (no discussions) on Jul 23, 2011 at 08:49 PM
yes, i do this now thanks to my mother. I like the butter better.
