Substitution in cake recipe
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.
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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.
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Here are some olive oil chocolate cake recipes on Food52 to compare with: http://www.food52.com/recipes/search?q=olive+oil+chocolate+cake