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

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

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

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.

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.

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