Canola, saflower and sunflower oils have the least flavor to them, so they would be acceptable substitues. Also, applesauce is always used for a "no fat" substitute for oil in baking.
).
Girl...don't be embarrassed about using mixes....I LOVE THEM. I don't ALWAYS use them, but for the volume I've been doing lately it is a matter of survival!!!!
Check out the recipes on this site about the applesause...I haven't actually tried it, but I have done others like mayonaise or sour cream...they work great- they are even better in a pinch like this! (Definately have to try the White Almond Sour Cream Cake- I think it is actually under like Mennonite recipes category...to die for!)
I'll pray to the cake gods tonight that all works out well for ya!!!!
Now, go get that oven FIRED UP!!!!
-Michelle
the only thing I would suggest if you use margerine that you make sure it is not the whipped kind, which has a higher water content. I also like to use the margerine with the higher fat content. It will show you on the margerine that some are 80 calories per Tbsp and some are 100 per Tbsp, I use the 100. Also, if you use butter and your recipe already calls for salt, I would go with the butter with no salt.
I have always used olive oil in all my baking and cooking and no one has ever been able to tell the difference or taste a difference. It works very well has good fat content and is very healthy for you. Much more so than any other oil or butter or margerine.
Quote by @%username% on %date%
%body%
