I doubled the recipe, but didn't write it all the way out and I only put a single measurement of the shortening I needed. Is this going to affect either the taste or texture of my cake????
I don't know but I hope not! I hope it turns out well for you!
Without seeing the recipe, it's impossible to guess.
I agree with DianeLM, that it would be hard to tell w/o seeing the recipe. My guess is that it will make it dry. I hope not. I guess you can level it off and taste to see.
Probably will be dry and will have reduced shelf life.
If your recipe called for creaming the shortening with sugar... then yes, the volume of the resulting cake layer/s will be adversely affected. And as has been said, your cake will also be more dry.
The taste should be the same (if you mean flavor) but the mouth feel (texture) of the finished cake/s won't be up to the standard of the normally prepared recipe, but more dense and somewhat dry.
Not sure...best to rebake.