What oil to use in making cake?

[DMickey28]

I have a standard boxed cake mix that I feel like making. It calls for oil. Usually I use vegetable oil right? Well I only have very mild Olive Oil in the house and don't want to go to the store right now... would this work or would it be gross?????

Thanks!

 

[Michelle]

Umm, I am definitely NOT a cook but to me olive oil would be gross. I'd go buy some vegetable oil.

 

[ChiTownZee]

Don't use the olive oil, no matter how light it is.

I think there are things you can subsitute though, but I can't remember. Margarine, applesauce, not sure. Anyone know?

 

[Steve H.]

You can sometimes substitute applesauce for oil -- I've done it for things like banana bread, etc. I don't know the exact ratio of applesauce to oil, though.

 

[Lisa L from MI]

Do you have any crisco shortening?? I always use that instead of regular oil with cake mixes.....makes the cake alot fluffier and taller...

 

[Steve H.]

Here's a couple pages that might help:

http://www1.xe.net/lowfat/tips/tip_0001.htm

http://fitness.howstuffworks.com/low-fat-baking3.htm

 

[The Mystery Machine]

Really Lisa? So how much? Most cakes call for 1/2c oil I think. So do you use 1/2 crisco? And hmmm I might try this with the butter flavor crisco.
I am assuming you do not melt it right?

 

[caitycaity]

i have used olive oil before -- the light stuff, not the dark stuff, and it came out fine.

i didn't tell anyone, and no one said anything (and trust me, if it had tasted off to dh, he would have said something). LOL

 

[dmslush]

A stick of margarine makes a WONDERFUL cake!

 

[Lisa L from MI]

Jeannine......I use the same amount as it calls for oil. No, don't melt it first. The batter will be quite a bit thicker.....but the cakes come out so much fluffier, moister and they really rise much higher.

I think I have used the butter flavor before too....but normally I just use the regular.

 

[Kermit]

I've used olive oil for everything for about the past 3 or 4 years. The only other kind of oil I have in the house is Pam. It really does work just fine. I don't make white cakes, and I suppose it's possible that you'd taste the olive flavor in a white cake, especially if you're not used to olive oil, but it really should be completely fine.

 

[Bromo]

I'm not too sure what oil to use, I thinks I've always used crisco, but if there is any leftover cake, could you save it for me?

Thanks!!!