I want to substitute an oil for "salad oil" for a chocolate cake recipe.

[no_hypocrisy]

Can I safely use sunflower oil or safflower oil?

If not, what about coconut oil?

[elleng]

1. 2d hand info:

http://www.livestrong.com/article/485574-what-kind-of-oil-is-best-for-baking-a-cake/

[dem in texas]

2. Canola Oil is Best

Vegetable oil has a slight flavor and canola does not. I like the butter taste in my cakes and I use Betty Crocker White cake mix to make a white sheet cake. I have reached a kind of compromise. I will use softened butter equal to the amount of oil called for on the box plus 1/4 cup canola oil. This makes a moist cake with a buttery flavor. I top with a powdered sugar, cream cheese and butter icing with lots of finely chopped coconut on top. This is a family favorite.

[PoindexterOglethorpe]

7. Hmmm. The one time I used canola oil

it imparted a nasty taste. I threw out what I'd baked, tossed the canola oil, and have never used it again. I use plain vegetable oil in these circumstances.

It's my personal opinion that boxed cake mixes are the work of the devil and I never use them. I bake my cakes from scratch, although admittedly I have a rather limited repertoire. I find the boxed cake mixes leave a chemical taste behind.

True story: Some years back, we were celebrating our mother's 80th birthday My sister, at whose house the party was being held, asked me to bake a couple of cakes for the dessert. So I did. Had you been there that afternoon, you'd have been able to choose between chocolate cake with white icing, chocolate cake with chocolate icing, or (my sister's contribution) a mock napoleon made with graham crackers, whipped cream, and melted chocolate. To my sister's amazement, every single person who took a piece of cake actually finished the cake. No leftovers on the plates. She was used to even little kids at birthday parties eating a few bites and abandoning the cake. But she used boxed mixes. My favorite, and the one I used that day, is the recipe off the back of the Hershey's cocoa box. Absolutely never fail. I will confess that I always bake it as a sheet cake, because if I try to do layers they are so lopsided as to be useless.

I also have a Texas Fudge Cake that is to die for.

[dem in texas]

10. Yes, "Scratch" Cakes are the Best

The white sheet cake is the only cake mix that I make, I doctor it up with more vanilla and almond extract. I have a killer recipe for a white cake that uses buttermilk and is very moist. The bad thing about the recipe is that it makes too for a sheet cake. I use it when I make a 3-layer cake, frost between the layers with raspberry preserves and top with white 7- minute icing and sprinkle with coconut. I guess I should tinker with the recipe to make a smaller cake. I have used the recipe on the Hersey's cocoa box, too, it is excellent.

[angstlessk]

3. My absolute favorite chocolate cake is "Waky Cake"

My mother substituted coffee for water and it tasted like devils food cake

Here is a link to a recipe

http://allrecipes.com/recipe/8389/wacky-cake-viii/

Many more are in google

https://www.google.com/?gws_rd=ssl#q=wacky+cake

[PoindexterOglethorpe]

8. Oh, oh, oh!

When I think about it, and I want a bit of mocha taste, I toss in a bit of coffee. I like doing it in the frosting.

Think I need to bake a cake sometime soon.

[Major Nikon]

4. Of the three you mentioned coconut oil would probably be the least desirable

The other two will work fine. The primary objective of adding fat to any bread or cake recipe is to enhance moisture. What you don't want is to add any flavors typically associated with unrefined oils. Sunflower and safflower are typically refined oils which means they are designed for either high temperature cooking like frying or for applications where you don't want to add much flavor from the oil itself. Coconut oil may be either refined or unrefined with the latter being less desirable for your application.

[Fix The Stupid]

6. *&@&*# dude... you need your own website.

Or something. Write a book?

Your posts are all kinds of awesome.

Wish I had you on speed dial when I'm in the kitchen...

[japple]

5. I have a friend that uses mashed avocado for most of the butter

or shortening in chocolate chip cookies. They are delicious, lofty, and chewier than most. I haven't tried it yet, but I will get around to at some point.

[PoindexterOglethorpe]

9. I'd expect the avocado to add a subtle flavor

to whatever is being made.

I'd also expect it would bake up VERY differently from shortening. I'd expect a much lower burning temperature, and wouldn't create the same sort of texture I'd expect in a cookie.

I bake chocolate chip cookies that I'm convinced could bring about world peace, and those cookies made with avocado would be very different. Which is not to say I assume they'd not be as good as mine, but they'd definitely be different.

Oh, and when you do make those cookies, please post a report.