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Can I substitute oil for shortening in a cake recipe?

Could you please help with a recipe? When a cake recipe ask for shortening, can you use oil instead? Thank You

Submitted by GLSHEPHERD1

Using oil vs. shortening will change the texture of baked goods. The shortening, being a solid fat, will add more air to the batter when beaten in, giving the end product more of a cakey structure rather than the more dense structures oil will give.

Answered by BHGFood

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