SC - Chocolate cake, crisco question, OT-OOP
LrdRas at aol.com
LrdRas at aol.com
Sun Feb 14 08:20:58 PST 1999
In a message dated 2/14/99 10:42:26 AM Eastern Standard Time,
KatarinSCA at aol.com writes:
<< Are you certain? I was under the impression that margarine is even higher
in
water content than butter. Wouldn't this make the moisture situation worse?
Respectfully,
Katarin >>
Am I certain? Not really. OTH, I have always substituted stick margarine for
vegetable shortening in recipes and have never had a problem yet. There might
be a significant change if tubbed margarine is used though.The cake recipe
that was posted sounds like a moist one so if the things you mention are true,
I can't forsee that margarine would not work. Bear might be able to give us
the lowdown since, IIRC, he is the resident baker. :-)
BTW, the formulas for vegetable shortening and stick margerine are not too
dissimilar.
Ras
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