Hector, you mentioned in one of your older posts that you had had some success in substituting oil for butter in some of Rose’s chocolate cakes. Which recipes did you find this successful with and how did you do it?  The only chocolate cake I can find that’s an oil cake is her down-home mayonnaise cake, and I’m wondering if I can recreate the devil’s food cake or domingo cake with no butter instead.

Hi, Vazzi!

Check out the German Chocolate Cake in RHC and the Deep Chocolate Passion Cake (which also uses the GCC base).  It’s an oil-based chocolate cake, and it’s very popular.

—ak