Wayne Boatwright > wrote:

>On Thu 20 Jan 2005 05:13:28a, The Cook tittered and giggled, and giggled
>and tittered, and finally blurted out...
>
>> Wayne Boatwright > wrote:
>>
>>>Does anyone have a good yellow cake recipe made with oil instead of solid
>>>shortening or butter? I am not looking for a chiffon cake.
>>>
>>>I'd like to eliminate hydrogenated fat and trans fat.
>>>
>>>TIA
>>>
>>>Wayne
>>
>> Do you have a problem with butter. It has no trans or hydrogenated
>> fats. The new Crisco in the green container has no trans fats either.
>
>No, I love butter and I do use it. However, my partner has undergone
>quadruple heart bypass surgery and his cariologist has stipulated no
>butter, as well as no hydrogenated or trans fats.
>
>Say, I didn't know about the new Crisco. I will give that a try for other
>things, but I need to stick to using oil unless the new Crisco is also not
>hydrogenated.
>
>Thanks,
>Wayne

Here is a comparison of the two Criscos. BTW, fully hydrogenated =
saturated. To bad they do not make the new Crisco in butter flavor.


New Crisco

Ingredients: Sunflower oil, soybean oil, fully hydrogenated cottonseed
oil, mono- and
diglycerides.

Calories 110 per 1 Tablespoon serving

Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Vitamin E 15%



Regular Crisco

Ingredients: Partially hydrogenated soybean and cottonseed oils, mono-
and diglycerides

Calories 110 per 1 Tablespoon serving
Total Fat 12g
Saturated Fat 3g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Vitamin E 20%

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)