yes
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
Yes, you can substitute coconut oil for shortening in this recipe.
Yes, you can substitute coconut oil for shortening in this recipe.
When a cake recipe calls for shortening, you can substitute it with butter or margarine for a richer flavor, but the texture may be slightly different. Vegetable oil can also be used, but it will change the cake's consistency and moisture level. If you have Crisco (a brand of shortening), it's the best direct substitute. Overall, the choice depends on the desired flavor and texture of the cake.
You can substitute shortening with butter, margarine, or vegetable oil in your recipe.
A suitable shortening substitute for cake is vegetable oil or melted butter.
Yes, in some cake recipes, canola oil can be substituted for shortening.
Butter, margarine, or vegetable oil can be used as alternatives to shortening in your recipe.
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
To substitute cocoa powder for baking chocolate in a recipe, use 3 tablespoons of cocoa powder plus 1 tablespoon of butter, oil, or shortening for every ounce of baking chocolate called for in the recipe. Mix the cocoa powder with the fat until smooth before adding it to the recipe.
Yes, baker's chocolate and unsweetened chocolate are the same.
The main ingredeints in chocolate cake are flour, eggs, water / oil, chocolate / cocoa, and sugar. Other ingredients can vary, and may include milk, baking powder / soda, chocolate chips, and various other ingredients specific to that recipe.