What can you use when a recipe calls for 1/3 cup of vegetable oil and I don't have any?

My mother NEVER made a cake with veg. oil...I don't know why, but she just didn't. They always seemed to hold up ok...well she never did any wedding cakes, but.....what if you used an extra egg or egg white?

An equal amount of butter

Melted crisco

When I'm making low-fat cakes that have no oil, it can be relaced by the same volume of pureed prunes/prune butter, applesauce/apple butter, buttermilk or extra eggs. Hope that gives you some ideas?!

I guess I should explain, It is a pb cake mix and calls for 3 eggs, 1 c water and 1/3 c oil. Except I totally ran out of oil. Son is on spring break and wanted to make a cake himself. Is butter okay to use, and how much would you use?

ohh, you guys are like lightning! Thank you, Thank you, Thank you,
It's only the first day of spring break and he is bored!

Instead of the 1/3 c oil use 1/3 applesauce - I do it all the time, reduces the fat too!

Butter would be totally fine, and better IMO! Just use exactly the same amount as the oil (1/3c)