i have used the "no trans fat" crisco since it first came out in the green package, and haven't had any problems with it, even after they switched the blue can to trans fat free. actually, it has been a real selling point to be able to tell customers that my cakes are made "trans fat free" since the DH cake mixes also don't have any trans fat (except for the spice cake, i think). i think that most people nowadays don't mind having a little (or alot) of cake if they can not feel so bad about it. i know i do!

The wal-mart brand I used was the dark blue all vegetable and it was horrible for me. I use Crisco still but at the same time I don't do a lot of cakes decorated in all buttercream.........just filled and crumb coated. However, It does smooth really well for me and I just could not get the generic brand to work or taste right for me.