465416 Sat Dec 01 10:24:34 -0800 2007 12 31 Home Cooking 0 3170663 I have a recipe that calls for 1/2 crisco in a chocolate chip loaf cake. When you bake the cake you add choc chips to the top and during baking the chips fall to the bottom. I am looking for a substitute for it the crisco but when I use vegetable oil the chips remain on top of the cake. Any suggestions? Sat Dec 01 10:24:34 -0800 2007 123717 loml 1 3170717 Use butter. Sat Dec 01 10:59:27 -0800 2007 3170663 39874 chowser 2 3170974 I agree and you have two options as you experiment, creaming method or try melting it and adding as you would the oil. Good luck! Do you want the chips to fall to the bottom?? Sat Dec 01 13:23:41 -0800 2007 3170717 11122 tweetie 3 3170995 Thanks and Yes, I want the chips to fall to the bottom because the cake seems to stay together better that way and is easier to cut. Sat Dec 01 13:34:17 -0800 2007 3170974 123717 loml 2 3172926 Yes, butter. Unsalted butter. Sun Dec 02 12:21:27 -0800 2007 3170717 113872 diablo 1 3171005 I have two recipes that call for Crisco, and there is no substitute that I have found. It doesn't rise right and the texture is just not the same. I don't think it will kill me to eat it two or three times a year. Sat Dec 01 13:40:18 -0800 2007 3170663 11097 coll 1 3171089 I should have added that, if you like the texture with the vegetable oil, you can stir the chips into the batter. Also, Spectrum makes a shortening with expeller pressed palm oil that I just saw at Whole Foods. It's high in sat fats but no trans fats. Sat Dec 01 14:18:01 -0800 2007 3170663 39874 chowser 1 3172923 Oil tends to make a softer texture while butter cakes are more firm, so I think butter is a better substitute than oil. HOWEVER, when you replace crisco with butter (or vice versa) you have to keep in mind that butter has water in it (it's about 80% fat), while crisco is solid fat (100% fat). You'll see on the crisco site that they have recipes for cookies that include a few spoons of water. I don't know if your recipe calls for any additional liquid, but you may want to try leaving out a teaspoonful or two of that liquid when you use butter and see if that improves the texture. Sun Dec 02 12:19:44 -0800 2007 3170663 145606 brittle peanut 1 3177994 By the way, I looked up the "conversion" with regard to water and it is 1 c butter --> 1 c crisco + 6 t (or 2 T) water in other words 1/2 cup butter or margarine -> 1/2 cup Crisco shortening + 3 teaspoons water http://www.crisco.com/about/faqs.asp#9 Tue Dec 04 07:38:58 -0800 2007 3170663 145606 brittle peanut 2 3191389 Thanks! We used butter and it came out perfect! Sat Dec 08 16:57:54 -0800 2007 3177994 123717 loml 3 3191426 In place of Crisco you can also use Spectrum Vegetable Shortening. It is pure non-hydrogenated palm shortening (no transfats) which is naturally stable at room temperature. Cooks Illustrated has recommended it. Whole Foods has it. Sat Dec 08 17:18:08 -0800 2007 3191389 117271 Stuffed Monkey 3 3192900 Crisco now makes a non trans fat version of its shortening. I haven’t tried it for baking, but used it for frying chicken and couldn’t’ taste any difference between it and the original. Sun Dec 09 12:44:54 -0800 2007 3191389 131082 TomDel 1 3418276 If I substitute 1/2 cup of butter for 1/2 cup of Crisco in a bread recipe, how much water should I remove from the recipe? Wed Feb 20 14:58:53 -0800 2008 3170663 99845 Donna52479