I doubled the recipe, but didn't write it all the way out and I only put a single measurement of the shortening I needed. Is this going to affect either the taste or texture of my cake????
I agree with DianeLM, that it would be hard to tell w/o seeing the recipe. My guess is that it will make it dry. I hope not. I guess you can level it off and taste to see.
If your recipe called for creaming the shortening with sugar... then yes, the volume of the resulting cake layer/s will be adversely affected. And as has been said, your cake will also be more dry.
The taste should be the same (if you mean flavor) but the mouth feel (texture) of the finished cake/s won't be up to the standard of the normally prepared recipe, but more dense and somewhat dry.
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