post #1 of 3
Does anyone know the difference between using butter as oppose to oil in a cake recipie. I found this doubling recepie for duncan hines and it asked for all butter. Won't this take something away. Like moistness or texture.
Can I substitute. Or is it my prefence. I would love to use this for a wedding cake, but don't want to loose moistness or texture. Help me guys....
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post #2 of 3
I have substituted oil for butter in lots of recipes with no adverse effects at all HTH
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