I'm baking a cake for my sister's birthday and I'm running out of vegetable oil. I read that you can use olive oil, preferably light, or shortening, or applesauce. I think I'm gonna go with the olive oil, even though it's extra virgin, since I read that shortening changes the texture of the cake Plus, I don't have applesauce right now. Any opinions you guys? If you have used the substitutes let me know the results please. TIA.

I usually substitute melted butter for vegetable oil.

Paula, I'm not remotely an expert cake maker, but I AM a good cook. I think you're asking for trouble with extra virgin olive oil. The taste itself will make things "weird." Plus it really shouldn't be heated above 250 or so. You could probably get away with extra light olive oil. And melted butter sounds yummy as jsmith suggested. Hope it works out for you!