butter instead of oil for box mixes?

[Anonymous]

When I bake, I usually do not use canola or vegetable oil b/c the recipes call for butter. But we had a box mix to make chocolate cake and it called for oil. While eating it, I could definitely taste the oil and didn't like it.

If you were going to make a box mix and it called for oil, could your replace it with butter? if so, any adjustments?

[Anonymous]

Anonymous wrote:When I bake, I usually do not use canola or vegetable oil b/c the recipes call for butter. But we had a box mix to make chocolate cake and it called for oil. While eating it, I could definitely taste the oil and didn't like it.

If you were going to make a box mix and it called for oil, could your replace it with butter? if so, any adjustments?

I actually started replacing the oil in box mixes with unsweetened applesauce. It's a rough 1/2 cup to 1/2 cup ratio. I can't taste the difference and I think that the muffins (cake, etc..) are much moister. I've never tried to sub out for butter though.

[Anonymous]

If I use a box mix I generally pick one w/o oil because it grosses me out.

[Anonymous]

I also replace oil with applesauce and it is a pretty even swap as PP stated. I also replace water with cooled brewed coffee for chocolate cake mixes. I also add a 3.4 oz. pudding mix, 1 tsp vanilla, buttermilk, OJ, Sprite or whole milk and lemon or lime zest depending upon the flavor of cake mix. Sour cream or cream cheese is a great swap when you're attempting a pound cake from a yellow cake mix.

[Anonymous]

Anonymous wrote:I also replace oil with applesauce and it is a pretty even swap as PP stated. I also replace water with cooled brewed coffee for chocolate cake mixes. I also add a 3.4 oz. pudding mix, 1 tsp vanilla, buttermilk, OJ, Sprite or whole milk and lemon or lime zest depending upon the flavor of cake mix. Sour cream or cream cheese is a great swap when you're attempting a pound cake from a yellow cake mix.

Wouldn't it be easier to just make the cake from scratch (especially a pound cake, which probably has fewer ingredients when made from scratch than trying to doctor a cake mix).

[Anonymous]

You could do half oil/half melted butter. I think the oil is what makes the boxed mixes so moist.

[Anonymous]

Try coconut oil. It's got a sweet, nutty, complementary flavor. You just need to soften it first. I think it is just as great as butter.

[Anonymous]

I too use applesauce instead of oil/butter. Only works in cakes / loaves - not cookies!