Hi All!!

As most of you know, when Crisco took out the Trans-Fat from the shortening, many of our Butter cream recipes were a disaster. I know some of you still don't have this problem, but many others do.

My question.....I noticed that my Crisco VEGATABLE oil says NO trans-fat. Will this affect my cake baking in anyway? Does a Trans-Fat oil produce better results in cakes??

Thanks