Hi Darrel--
I was the one asking about the shortening vs.
vegetable oil. Just to be clear: do you find that
shortening gives a heavier product? Or that oil does?
There are times when I want a heavy effect (in a
raisin cake, for example) so should I use shortening
or oil?
I rarely use oil in cakes, with carrot and other
vegetable/fruit cakes being the exception.
Elle
__________________________________
Do you Yahoo!?
Yahoo! Small Business - Try our new resources site!
http://smallbusiness.yahoo.com/resources/
------------------------ Yahoo! Groups Sponsor --------------------~-->
Take a look at donorschoose.org, an excellent charitable web site for
anyone who cares about public education!
http://us.click.yahoo.com/O.5XsA/8WnJAA/E2hLAA/QXMplB/TM
--------------------------------------------------------------------~->
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
