I want to get a piggier flavor in a cake for a bacon party.... I have an Italian cream cake recipe that calls for 1 stick of butter and 1 cup vegetable oil. How much of which fat should I substitute with bacon grease?
Nancy

I suppose the oil.

Bacon fat at room temperature has somewhat the same consistency as butter at room temperature. I would sub the bacon fat in place of the butter. That they are both animal fats should not affect the consistency of your batter and the crumb of the final product. If you sub the oil with a solid fat you will be changing the liquid content of your batter and that might not be good for the final product.

Yep, sub the butter.

If you sub the oil with a solid fat you will be changing the liquid content of your batter and that might not be good for the final product.