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Substituting butter for oil?

post #1 of 3
Thread Starter 
Hello everyone, I'm making a WASC cake for this weekend (this recipe: http://cakecentral.com/a/white-almond-sour-cream-cake-wasc) and it calls for oil but I want to use butter instead. Can I even do this? If so, how much butter would be substituted? How would it change the way I prepare the batter? Thanks so much!
post #2 of 3

Hi, i have found this. hope it helps you.

 

 

http://www.ehow.com/how_8209650_substitute-vegetable-oil-baking-cake.html#page=0

post #3 of 3

annakat444:  remember also that butter, unlike Crisco shortening or oil, also contains a bit of  water.

hopefully it's such an insignificant amount doesn't change the cake. Perhaps someone who has already done this will answer.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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