Probably not a good question for this site!.....but I live in the US,and, as many prob. do,I buy cake mixes for speed......when my sister came to visit she really liked the 'lightness' of the cakes the mixes produced,I'm very sure the oil instead of butter or margarine is the ingredient which gives the 'lightness'...anyone know how I could substitute the butter or margarine in cake recipes for oil instead?,I mean,would it be the same ammount?,sorry if this sounds dumb!!!....ukinusa


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