I want to make this for a friend who doesn't eat eggs but is fine with dairy. My question is 1) can I use butter instead of oil? and if so, would...
... that be a direct substitution? (I am hoping it will be more flavorful that way) 2) out of curiosity--what role does vinegar play here
Recipe question for:
Margaret Fox's Amazon Chocolate Cake
Recommended by Food52
3 Comments
These measures reflect the composition of butter (about 80% fat, 20% water) compare to oil (100% fat).