On Thu 20 Jan 2005 07:54:16a, The Cook tittered and giggled, and giggled
and tittered, and finally blurted out...

> 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%
>

Thanks, Susan, that's a good reference to keep!

Wayne