annakat444 Posted 15 Aug 2013 , 3:59pm
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AHello everyone, I'm making a WASC cake for this weekend (this recipe: 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
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MBalaska Posted 16 Aug 2013 , 12:50am
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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.

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