Can you substitute 1/3 cup oil with 1/3 cup butter in a pound cake recipe?!
Recipe involves a Moist Deluxe Duncan Hines Classic Yellow cake
1 box of instance vanilla pudding
1 cup water
4 eggs
1/3 cup vegetable oil.
Used to make it all the time with the oil.
Should I leave the oil in? Could I sub with butter in same amount or would it make the pound cake drier textured.
And would substituting milk for the water amount make the cake more moist? Some folks do but I'm not sure about this instance since it's a pound cake.
I'd be interested in responses from folks who might've tried altering mixes like this. Thanks!
Answers: Making Strawberry Shortcake for dessert for Christmas Dinner.
Recipe involves a Moist Deluxe Duncan Hines Classic Yellow cake
1 box of instance vanilla pudding
1 cup water
4 eggs
1/3 cup vegetable oil.
Used to make it all the time with the oil.
Should I leave the oil in? Could I sub with butter in same amount or would it make the pound cake drier textured.
And would substituting milk for the water amount make the cake more moist? Some folks do but I'm not sure about this instance since it's a pound cake.
I'd be interested in responses from folks who might've tried altering mixes like this. Thanks!
It should be OK but:-
You are making this for Christmas dinner. Do NOT experiment with something for a special occasion.
Experimentation is great fun when it doesn't matter if it works or not. Don't risk spoiling Christmas dinner, stick to a recipe that you have tried and tested before.
Yeah.
Yes, I do it in most cases because of the butter flavor.
no that is soooo nasty
What you are describing is not a pound cake. No matter what substitutions you make it will not be a pound cake. Butter and oil serve totally different purposes.
At first I thought you were baking ! Duncan Hines?? Idk.