Would it be really weird to use olive oil in place of safflower oil in a cake recipe? Olive oil is all I have. It's a chocolate cake (three layers) and calls for a little more than half a cup.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.