annakat444 Posted 15 Aug 2013 , 3:59pm
post #1 of

AHello everyone, I'm making a WASC cake for this weekend (this recipe: http://cakecentral.com/a/white-almond-sour-cream-cake-wasc) and it calls for oil but I want to use butter instead. Can I even do this? If so, how much butter would be substituted? How would it change the way I prepare the batter? Thanks so much!

2 replies
icer101 Posted 15 Aug 2013 , 8:54pm
post #2 of
MBalaska Posted 16 Aug 2013 , 12:50am
post #3 of

annakat444:  remember also that butter, unlike Crisco shortening or oil, also contains a bit of  water.

hopefully it's such an insignificant amount doesn't change the cake. Perhaps someone who has already done this will answer.

Quote by @%username% on %date%

%body%