I was thinking of substituting oil for shortening in a cake.
I think I like oil better.. I think it makes the cake more moist.
Can I do this ? Do I measure it the same way ?
thank you very much for any input that you might have. 
Happy New Year by the way ladies and gentlemen.
I won;t be baking a cake 'til next month.. Did so much for Christmas that I am just tired for now.
Heres what I found:
FROM CRISCO WEBSITE:
"Its always best to use a shortening if your baking recipe calls for it. Shortening makes baked goods fluffier and flakier, while oils provide a denser and heavier texture. We dont recommend using oil to grease baking pans. Instead, try Crisco Spray and follow with a light dusting of flour."
FROM LAND O' LAKES
"Shortening
1 cup butter or margarine can be substituted for 1 cup shortening. When using shortening in place of butter or margarine, 1 tablespoon milk or water for each 1/2 cup shortening used may need to be added. DO NOT substitute vegetable oil for shortening when recipe calls for melting the shortening."
So, DON'T DO IT!
Unless. . .you want to experiment and let us know how it turns out and won't be angered if it "fails". 
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Here's a list of substitutions:
http://lancaster.unl.edu/food/ftfeb01.htm
You can sub oil for butter, but only if the recipe calls for melted butter
(Isn't this what we do, when we sub melted butter for oil in our doctored cake mix recipes?)
HTH
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