Can I Lower The Amount Of Oil In This Recipe?

Baking By deedee1120 Updated 22 Jul 2011 , 8:12pm by BlakesCakes

deedee1120 Posted 22 Jul 2011 , 4:58pm
post #1 of 7

I recently used the following lemon cake recipe (from Gourmet flavors-google doc) for cake balls. The cake was absolutley delicious, but it left oil marks behind. Does anyone know if I can lower the amount of oil in this recipe? If so, do I need to substitute it with something else?

Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
½ c. water

6 replies
TexasSugar Posted 22 Jul 2011 , 5:28pm
post #2 of 7

To me that seems like a lot of oil, especially since most cakes mixes only have you use 1/3 or 1/2 cup.

deedee1120 Posted 22 Jul 2011 , 5:30pm
post #3 of 7

Texas Sugar: I thought the same thing. I wonder If I can reduce the oild and increase the water?

Cakeuhlicious Posted 22 Jul 2011 , 5:46pm
post #4 of 7

Cant you replace oil with apple sauce? I cant remember exactly what the rule is. Just a total stab in the dark. :-p

I did a little reading and it looks like you can do this fairly successfully. I see a lot of recommendations to do a 1/2 and 1/2 oil and applesauce to ensure it doesnt change the consistency. Oil to Applesauce is 1 to 1 according to what I'm seeing.

TexasSugar Posted 22 Jul 2011 , 5:55pm
post #5 of 7

http://www.food.com/recipe/darn-good-chocolate-cake-cake-mix-cake-87205

This is pretty close, only using chocolate stuff. I'd use this as a bases, and adjust the other stuff.

I want to say I recall this being a thick batter, so adding a little extra of the water/lemon concentrate would thin it down a little bit.

deedee1120 Posted 22 Jul 2011 , 5:56pm
post #6 of 7

Thanks Cakeuhlicious! I'll have to try that this weekend!

BlakesCakes Posted 22 Jul 2011 , 8:12pm
post #7 of 7
Quote:
Originally Posted by deedee1120

Lindas Lemonlicious Lemon Cake - Lindambc
1 lemon cake mix
1 sm. Box of instant lemon pudding
½ can of frozen lemonade concentrate or the whole can if you want
1 c. vegetable oil
1 c. sour cream
4 eggs
½ c. water




Seems like a HUGE amount of liquid to me, period--4 oz. of concentrate, 8 oz. of oil, 8 oz. of sour cream, 4 oz. of water, & 4 oz. of eggs--YIKES.

I would cut the oil back to 4 TBSP and feel confident that it would come out just fine.

JMHO
Rae

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