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- Apr 5, 2012
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Hi, I've seen people on here before talking about baking so I thought I'd pose my question here. I have an old cookbook that calls for oleo in a number of recipes. Would that be like butter or margarine, and if margarine, what type-they make it now in soy, and non-hydrogenated vegetable oil and stuff now.....I usually use Imperial for cooking and Becel for toast-would one of those work better than the other?
Here's the recipe: Hurry Up Chocolate Cake
11/2C. flour 1C cold water
1T. cocao 1T.vinager
1/2t.salt 6T.oil
1C.sugar 1t. vanilla
1t.soda
Sift dry ingredients into 8x8x2pan. Add remaining ingredients. Mix until smooth. Bake at 350 for 20-25min
Frosting:
1C.sugar 2T.cocao
1/4C oleo 1/4C milk
Mix all well in saucepan. Bring to full rolling boil. cook 2 minutes. Remove from heat. When lukewarm, beat until thick enough to spread over top of warm cake. store in covered pan.
Here's the recipe: Hurry Up Chocolate Cake
11/2C. flour 1C cold water
1T. cocao 1T.vinager
1/2t.salt 6T.oil
1C.sugar 1t. vanilla
1t.soda
Sift dry ingredients into 8x8x2pan. Add remaining ingredients. Mix until smooth. Bake at 350 for 20-25min
Frosting:
1C.sugar 2T.cocao
1/4C oleo 1/4C milk
Mix all well in saucepan. Bring to full rolling boil. cook 2 minutes. Remove from heat. When lukewarm, beat until thick enough to spread over top of warm cake. store in covered pan.