Applesauce??

Baking By mcclj9583 Updated 8 Sep 2006 , 1:34pm by mcclj9583

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mcclj9583 Posted 7 Sep 2006 , 9:41pm
post #1 of 13

has anyone tried the applesauce substitution for oil in a duncan hines cake mix? i am thinking about trying it - does it tasted differently? like apples? thanks for your help... icon_biggrin.gif

12 replies
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m0use Posted 7 Sep 2006 , 10:09pm
post #2 of 13

I've heard it works quite well and does not affect the taste of your cake.

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patton78 Posted 7 Sep 2006 , 10:13pm
post #3 of 13

Yes, applesause works great, you will not be able to tell the differance, at least I never can. One word of caution though, the cake wil dry out much faster than one made with oil!

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Tiffysma Posted 7 Sep 2006 , 10:13pm
post #4 of 13

Yes, I've done it. I usually do 1/2 applesauce and 1/2 oil. You can't taste the applesauce at all nor tell it's in there. It doesn't change the taste nor the texture. I do think it's a bit more moist with part oil instead of all applesauce.

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patton78 Posted 7 Sep 2006 , 10:14pm
post #5 of 13

Forgot to add that you should decrease the amount of water you add to the mix because of the high water content of applesauce.

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smbegg Posted 7 Sep 2006 , 10:21pm
post #6 of 13

How much should you decrease the water?

Stephanie

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SweetThistleCakes Posted 7 Sep 2006 , 10:28pm
post #7 of 13

I swap out one for the other equally. Note: Those lil' snack packs of applesauce measure exactly 1/3 of a cup. At least the Central Market Organic ones do.

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patton78 Posted 8 Sep 2006 , 11:25am
post #8 of 13

I decrease the water by 1/4 to 1/3 of a cup.

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Omicake Posted 8 Sep 2006 , 11:40am
post #9 of 13

My question may sound silly, but if applesauce doesn't affect the taste of the cake and it tends to make it prone to dry faster, why bother using it instead of the oil required? Dietary reason?

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patton78 Posted 8 Sep 2006 , 11:43am
post #10 of 13

Yes, that is why I always use to use applesauce, a lot less fat. I do not do that anymore not that I make cake for family and friends.

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Omicake Posted 8 Sep 2006 , 11:48am
post #11 of 13

Thanks Patton78 ,for your prompt answer. I may need to try it.

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tbittner Posted 8 Sep 2006 , 11:53am
post #12 of 13

I swap applesauce for oil in many recipes but have never tried it with a box cake, it works especially well in carrot cake or quick breads! SO much less fat and all the same taste you are used to! I usually do either a complete swap or 3/4 applesauce 1/4 canola oil for moistness.

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mcclj9583 Posted 8 Sep 2006 , 1:34pm
post #13 of 13

thanks for all your replies, i am making my nephew's cake for his birthday tomorrow and wanted to try it, i'll let you know how it turns out!!

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