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Answers: Thank you to all who offered their advice !

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If the recipe is from scratch, I prefer to use melted butter. If it is from a box mix, I replace the oil with sour cream. Both make your cakes moist and oh so good.

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Definitely a very good olive oil. Preferably Italian or Spanish. Cost more but they are great for a moist chocolate cake.

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use apple sauce. cuts the fat, and still leaves the moisture.

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I agree with the sour cream or applesauce ideas. Oil will weight the cake down. Mayonaise is also a good replacement for the oil.

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