Substituting applesauce for oil

[RebeccaT]

I did a search and there have been other discussions of this topic, but they are pretty old and I am hoping to get some up to date info...

I want to make a cake recipe for a dinner party I am attending this weekend (it's the 70's party!!! :)) The recipe uses a yellow cake mix, and calls for 1/2 cup of oil. Can I substitute applesauce for this? Should I go half and half? I would love to lighten this up if I could, since I KNOW that most of the other things served will be ANYTHING BUT!!!

TIA -

[Jewel]

I do it all the time! Make sure to use unsweetened applesauce and make sure to drain it first! Put the applesauce in a sieve or in two layers of cheesecloth over a small bowl. Let it sit for a good 15 minutes and stir it every once in awhile to get all the moisture out. Sub 1/2 cup applesauce for 1/2 cup of oil. If you really want to lighten it further, use EggBeaters for the eggs in the recipe too! DH is eating a yellow/chocolate marble cake right now that is nearly completely nonfat! :D

[RebeccaT]

Jewel that is great info, thank you!

Can you tell the difference between an applesauce and eggbeaters cake and a full fat one?

[Jewel]

Originally posted by RebeccaT
Can you tell the difference between an applesauce and eggbeaters cake and a full fat one?

Considering I've been making my cake mix cakes that way for a few years now, NO! :D Before I learned to drain my applesauce I could tell. There was too much water, and the cake was more airy and spongy. Since I learned to drain it last year (Jan/Feb '01 issue!) I really can't tell a difference! It's a bit lighter, but nothing that takes away from the taste or texture in my opinion, but there are some die-hard bakers on this BB that will disagree with me! ;) They're also gonna disown me for admitting that I make cake mix cakes once in awhile! :eek: