Subbing butter for vegetable shortening in a cake recipe

[nofunlatte]

I'm going to bake a chocolate cake (for a layer cake) and I keep butter on hand, but not vegetable shortening. Can I make the substitution without much of a problem? I'm already subbing "homemade" cake flour (the AP-cornstarch sub) for the regular cake flour. I'd rather not buy ingredients that I won't use much (i.e. cake flour, veg. shortening)--they take up valuable space.

[nofunlatte]

Thanks all! Butter it is.

[buttertart]

The texture will differ but the flavor will be more appealing. That said, I have 2 cookie recipes that are sublime and DO NOT WORK without Crisco.

[danna]

no kidding? are they just not crispy?

[buttertart]

Not the same at all. They have a unique brittle/crisp texture with it. They also use cream of tartar - that seems to add to the texture too.

[chowser]

I have a chinese almond cookie recipe that works great with lard, pretty good w/ Crisco and not good with butter. It's not terrible w/ butter but it's not the right texture.

[buttertart]

I always use lard in those. YUM...

[maxie]

I'm trying again, as my first response didn't take. I would absolutely make the butter substitution. The texture will change a little -- not quite so light and airy -- but probably more delicious with the butter flavor. Your flour sub may do the same thing. Your cake will be a little more dense, but I don't think anyone will notice as they devour the chocolatey goodness. I always sub butter for shortening, texture be damned, as something about the mouthfeel of shortening is unappealing to me.

[danna]

i agree. butter, margerine, crisco...all interchangeable . I figure most recipes started out with butter, were adulterated to those other two during the dark ages, so can easily be changed back. IMHO.