I ran out of oil for a boxed cake I am making! I half half of what the recipe calls for. Are there any other oils, or butter that I can substitute? What happens if I use only half? Will the cake be as moist? Sorry to post this twice, but I am desperate
You might also be able to melt some of that Crisco we all keep around for frosting.
There has been several thread about this over the last month, you may want to search for them.
I have posted many times saying that I DO NOT use oil in my mixes and you would never know.
But check for the threads, there was some good info about it.
Also has something to do with the oil companies and wheat companies purchasing each other years ago and that's when oil was added to the mix, blah, blah, blah.
You don't need it, trust me on this one.
The only time I would say that you should probably use it is when a recipe calls for butter specifically.
After reading how so many of you didn't use the oil I decided tot ry it when I made my daughter's cake. Only I couldn't bring myself to not use any oil at all (LOL) so I added only a tablespoon. That was the best tasting cake from a box I've ever had!
Look here for substitutions;
http://allrecipes.com/advice/ref/subs/
I know I am just a newbie but I have made my fair share of making boxed cakes. Just don't ask about the decorating part. I'm trying to learn. 
I read somewhere awhile ago maybe a year or so that to reduce the fat in cakes is to sub the oil for applesauce. I have been doing that for sometime now and the cakes taste great.
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