If a recipe (scratch white cake) calls for shortening... could I sustitute some of it for butter and have it not be an issue??? I don't want to change it out because they want WHITE, but think a little real butter would be for taste.

Thanks!

I don't have an answer but I would try it and see. I would do the full amount. I have used butter instead of oil in some of my mixes (boxed) with out any problems.