I have two questions:
1) Can I use butter flavored Crisco in place of regular Crisco.
2) I used 1/4 cup of Amaretto flavored coffee creamer in my "doctored" cake mix today, and the cakes didn't rise in the center 
-any idea why? I always use DH mixes, 1 cup milk, 4 whole eggs, and 1 stick melted butter and have never had this problem. I couldn't wait to try the coffee creamer after the rave reviews it's gotten, and now I am so disappointed 
. Any hope that they will be edible?
TIA,
Kathy
Did you use liquid creamer or powdered?
You also changed other aspects of the recipe:
milk for water, an extra egg and melted butter for oil.
If your cakes usually rise higher than the creamer is the culprit. Cake mixes are very forgiving of additional ingredients, but you might have maxed this one out.
I'm sure the cake is quite edible and probably very tasty - just a little on the short side!
P.S. Yes, you can substitute butter flavored Crisco
in any recipe calling for Crisco. However, the butter
flavored is yellow in color.
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