Substitutions; Out Of Oil...

Baking By DreamCakeBaker007 Updated 17 Jun 2010 , 4:02am by DreamCakeBaker007

DreamCakeBaker007 Posted 16 Jun 2010 , 11:11pm
post #1 of 8

how much crisco or butter do I need for 2/3 cup of oil?

7 replies
Doug Posted 16 Jun 2010 , 11:13pm
post #2 of 8

2/3 cup of melted butter.

(i always sub melted butter for oil. much yummier!)

cakesbycathy Posted 16 Jun 2010 , 11:14pm
post #3 of 8

or applesauce (healthier option)

cakes47 Posted 16 Jun 2010 , 11:17pm
post #4 of 8

OOOOOOH Doug!!!! Now you know what I'm going to do the next time I
have a cake to do. Yummmmmmmm icon_smile.gif

mamawrobin Posted 16 Jun 2010 , 11:18pm
post #5 of 8

I use sour cream instead of oil. I never use oil in my cakes.

cakes47 Posted 16 Jun 2010 , 11:22pm
post #6 of 8

OOOOOOOOH mamawrobin ~ That too sounds soooooooooo goooooooood!!!
I would imagine you're using the regular sour cream, not (Heaven forbid) low
or no fat cr cheese!!! YUMMY

mamawrobin Posted 16 Jun 2010 , 11:34pm
post #7 of 8
Quote:
Originally Posted by cakes47

OOOOOOOOH mamawrobin ~ That too sounds soooooooooo goooooooood!!!
I would imagine you're using the regular sour cream, not (Heaven forbid) low
or no fat cr cheese!!! YUMMY




Of course NO no fat! That's like a four letter word icon_lol.gif

DreamCakeBaker007 Posted 17 Jun 2010 , 4:02am
post #8 of 8

Very nice!!! I usually use only butter and sour cream for my sturdier batters, but this one called for the oil...I checked a few other resources and was advised to try coconut oil (flavor and smell less) and I had some, WIERD....tried it ...and the cake turned out awesome!! Same ratio..2/3 cup melted.

Thanks for all y"all's help!! icon_smile.gif

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