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!
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.