before i run out and buy a blender and some squash...or zuchini...isn't zuchini squash??? neways...i was giving some mini cakes to the apt office ppl...one girl said her mother was a cake decorator and she would use a tablespoon of squash in her cakes...it would keep them really moist...ne1 heard of them...i don't wanna go out and buy more stuff unless i really have too...
TIA
I have heard of that. It like adding any kind of fruit or veggie. The most popular being applesauce. It does help keep it moist. I prefer the applesauce though.
I've heard of that too. I remember a long time ago I made a "tomato soup" cake, with real Campbell's Tomato Soup from a can. It looked and tasted like a Carrot Cake! If you go back through vintage cookbooks, like from the WWII and beforehand, you'll find a number of handy hints like that to keep cakes moist (this was in the days before Betty Crocker and Duncan Hines)! 
what kind of applesauce??? how much do i put in...about to leave...so tia...
I watch calories so I use unsweetened, no cinnamon, unless it is something that will be complimented by cinnamon.
ok ya'll forgive me...no sleep again last night...haha...going on 30 hrs of no sleep...haha...neways...so how much applesauce...i still used everything that was in my recipe then added 1TBSP and 1/2TBSP...i hope that's not too much...ehh well...i have to cover it in nasty wilton fondant...for the wilton class 2nite...
Sorry, I was reading too fast and did not get a full awnser to you. I usually add about 1/2 - 3/4 cup applesauce in place of oil. I eyeball all meaurements.
so what about shortening...will the applesauce take place of that also??? sry just in a weird mood today...
You can use just about any pureed fruit/veggie in place of most of the oil in your cakes. If I'm making a cake with applesauce, I use 1/4 of the oil called for in the recipe and replace the rest with applesauce. So if the recipe called for one cup of oil, I would use 1/4 cup of oil and 3/4 cup of applesauce.
do you reduce the sugar then??? if you use sweetened applesauce...tia...for everyone that's helping me w/this dilemma i'm having...
No, the sugar stays the same. I remember a few years ago prune puree was all the rage as was using babyfood (which is pureed fruits and veggies.)
Yes, do not adjust sugar regardless of sweetened or unsweetened.
ok thank you...so lemme see if i got all this right 1/2 -3/4 C applesauce/squash...same amount of sugar...
ty all for all this information...i will try this tomorrow...i would today...but BF took all my cake decorating stuff w/him...
...meanie...says i need to take a break...haha...
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