In the headnotes, Midge states that the original called for vegetable oil, and that she subbed olive oil. So it seems you could go back to the original and use another such as sunflower or safflower, or you could try filtered coconut too
POLC - might it not be 1.25 cup butter to replace 1 cup oil (as butter is about 80% fat but oil is 100% fat)?
reference link:
http://www.livestrong.com/article/427972-can-i-substitute-butter-for-vegetable-oil-in-a-cake-mix/
I would try and cook off the extra water, and then measure out a cup. Not quite clarified, but I don't really want to add extra water to the cake with the extra butter. I suppose I should have specified that. Lightly browned butter wouldn't hurt either. I add brown butter to whatever I can. If you're creaming the butter, I'd still stick with 2 sticks...but you're changing the consistency of the cake when you change both the fat and the mixing technique.
Personally, I'd go for the 1 cup of "clarified" butter. Just make sure to bring it to room temperature before serving. :)
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8 Comments
reference link:
http://www.livestrong.com/article/427972-can-i-substitute-butter-for-vegetable-oil-in-a-cake-mix/
Personally, I'd go for the 1 cup of "clarified" butter. Just make sure to bring it to room temperature before serving. :)