Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 24-07-2005, 03:34 PM
Sommer Whitehurst
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I use 1/4 c. of applesauce in my cake mix instead of oil.

"[email protected]" wrote in message
That's what eventually killed my father... "trans fat" Not to mention the
packs of cigerettes he smoked every day. He was only 86.
"Wayne Boatwright" wrote in message
On Thu 20 Jan 2005 12:23:35p, Vox Humana tittered and giggled, and
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

have used it for baking and it works well - even for pie pastry.

We use the Smart Balance "margarine", but I didn't know they made a

you could bake with. I'll give a look.

Also, you might try using oil in your favorite cake recipe. As I

oil has about 20% more shortening ability than butter, so you might

reduce the amount of oil a bit when making the substitution. I often

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,

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


That looks pretty good. I'll give it a try.

Thanks, Vox...


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