I use 1/4 c. of applesauce in my cake mix instead of oil.

"J@mes" > wrote in message
hlink.net...
> That's what eventually killed my father... "trans fat" Not to mention the
> 3
> packs of cigerettes he smoked every day. He was only 86.
> jms
> "Wayne Boatwright" > wrote in message
> ...
>> On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and
>> giggled
>> and tittered, and finally blurted out...
>>
>> > You might try the "Smart Balance" product that is sold alongside the
>> > shorting at the supermarket. I comes in a green can but isn't
>> > "Crisco."
> I
>> > have used it for baking and it works well - even for pie pastry.
>> > http://www.smartbalance.com/
>>
>> We use the Smart Balance "margarine", but I didn't know they made a
> product
>> you could bake with. I'll give a look.
>>
>> > Also, you might try using oil in your favorite cake recipe. As I
> recall,
>> > oil has about 20% more shortening ability than butter, so you might
>> > have
> to
>> > reduce the amount of oil a bit when making the substitution. I often
> use
>> > Canola oil when making bread when the recipe calls for butter.
>>
>> It never occurred to me to make the substitution. I was afraid it would
> be a
>> disaster. It's certainly worth a try.
>>
>> I do make the Hershey's recipe for Perfectly Chocolate Chocolate Cake,
> which
>> call for oil and for dry cocoa powder. It makes a rather a good cake.
>>
>> > Here is a like to the Crisco page that has a yellow cake recipe with
> oil:
>> > http://www.crisco.com/scripts/displa...cipe_nbr=22731
>>
>> That looks pretty good. I'll give it a try.
>>
>> Thanks, Vox...
>>
>> Wayne
>>
>
>