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When baking a pre-packaged dry mix cake or brownies, is it possible to replace the oil with sour cream ?  I have read all over use applesauce and diet soda.  Will sour cream work ?  Has anyone tried it and the results ?
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Well.. you're going to need something with a tad bit more liquid than sour cream. And the sour cream could leave a funny taste. The oil in the cake is for texture and moisture. So applesauce is going to be your best bet because it has a somewhat thicker texture than diet soda, and it ill not affect the flavor of the cake too much.

i have a sour cream chocolate cake recipe that is fabulous, so - yes, you can bake with sour cream.  whether it will work as a substitute with a mix is another question.

my recipe has the following ingredients:

2 cups flour
2 cups granulated sugar
pinch salt
1/2 cup unsalted butter
1/2 cup margarine
1 cup water
1/3 cup unsweetened cocoa powder (not Dutch process)
3/4 cup sour cream
2 large eggs
1 tsp vanilla extract.

thanks a lot - now i feel like making cake.  and i never make cake!

In your recipe pg you have fat in the mix (butter and margarine).. while if I remember a cake mix very well you just add an egg and a fat source (butter, margerine, shortening, or oil). You have other ingredients to also dilute the flavor of the sour cream.. if she adds it to a mixed cake it will definitely affect the flavor.

Ah, thanks peoples.

I assume now do not do sour cream - the flavor will be affected bottom line.  Even if I cut the oil and add the rest in sour cream(50/50), the end product will taste "sour".  That's understandable.  What I can't seem to grasp is how applesauce wouldn't affect flavor.  End result, apple taste ?

Sounds like oil is the only way to get the falvor and texture of prepackaged brownie and cake mixes.  Thanks again !

I substitute applesauce for the oil almost all the time. It never tastes like applesauce. The texture is pretty close to the original, in that few people will know you subbed in the applesauce for the oil if you don't tell them. Make sure to buy unsweetened applesauce. There is a pureed prune product that is usually found in the baking aisle to use as a fat substitute in baking. It does not alter taste or texture. I don't buy it because plain unsweetened applesauce is cheaper.

 

 I just learnt so much from this thread. Thanks. =-P

Don't forget about fat free yogurt - just watch the liquid to solid ratio.  I buy  'No Pudge' brownies and you mix those with either applesauce or fat free yogurt - comes out pretty much the same.  If you've made them before, just watch the consistency and add a little water if you need to.

Hi ! 

Errrrr, I tried the brownie mix, Betty Crocker.  Used an egg and substitued oil for unsweetened applesauce.  Pretty much,  turned out flat and inedible. I left the water out, figuring the applesauce had enough water.   Should I have added the 2 tablespoons of water ?

Regardless, if not actively losing weight, I think tried and true works best.  If you have a sweet tooth, make the mix the way it's supposed to be made and just enjoy it for what it is. Please, don't bash me for this.

Only thing I've done is substitute vegatable oil with canola oil.  When you got to have a brownie or cake just make it the way it's supposed to me made.  For me the diet soda is a flat soggy cake.  The applesauce flat brownies. Maybe it's just me not doing something right.

The next time you are baking anything check out www.fooddownunder.com

I find EVERYTHING on this website. It tells you how to make your own mixes-brownie,cake, baking ect.

I've never had anything come out flat from substituting the oil with applesauce. I definitely would have added the water though. The applesauce would be just for the oil. Next time try subbing 1/2 the oil with applesauce. I ususally add a little bit of the oil. I generally sub out 3/4 of the oil with applesauce with no problems.

Using canola oil for vegetable oil is not really a substitution. Vegetable oil would be one of these: soy, corn, canola, safflower or a blend. Peanut oil is generally considered it's own since it has a higher flame point. Olive oil is considered separately as well.

I wouldn't use olive oil in any sweet recipe because of the flavor it might give off, not because it wouldn't work the same. Grapeseed oil would be okay to use as it is light and doesn't add a specific flavor, but in the US it is pretty high priced to use in baking.

Just read this on webmd

 

10. Use Yogurt in Recipes

Yogurt works as a substitute ingredient in all sorts of recipes. Plain yogurt can take the place of sour cream in a pinch (over baked potatoes or garnishing enchiladas). You can also substitute a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat called for in cake mixes, too.

thank you all for your input, it is very much appreciated !  now it seems that if I use applesauce or yogurt, i'll need to figure out the oil ratio.  Thanks again !
I hate to beat a "dead horse" here, but, awful : (

I tried josielynn's yogurt idea and looked up www.fooddownunder.com at ildako's suggestion for brownies.  Sadly, even though I followed exactly what the website said, it was a mess.  Flat.  Last ditch effort will be to add in a bit of oil at moonikins's suggestion.  Let you know how it goes.

While healthy is the best option- if you want a brownie or cake, make it as per recipie, especially if using prepackaged mixes.

Sigh ~

For my family's carrot cake recipe, we always sub only HALF the oil with applesauce.

Maybe try that? Also, be SURE to add any water or milk or any other liquid the recipe calls for. If you sub applesauce for oil and there is water or milk in the recipe as well, the applesauce really only covers the missing oil portion. The other liquids are just as important.

And moonikins is right - olive oil isn't really good for baking with as it changes the flavour (I've made the mistake myself and boy did that suck...) and I would avoid peanut oil too for the same reason.

Good luck in your baking adventures!

I've never tried it but i found a recipe for a strawberry cake i'm trying this weekend with sour cream. here it is. ill tell you how it works out.

http://allrecipes.com/Recipe/Jesse-and-Steves -Fresh-Strawberry-Cake/Detail.aspx
also, i read on hungry-girl.com that pumpkin can be substituted for eggs and oil. i'd research that
Yeah, peaches122, I read a recipie in a womn's mag. basically making the cake w/ sour cream and strawberry extract. I am going to wait and see how your cake turns out !!!  Let me know, please.  Let everyone know : )
the cake tasted good, but not too much like strawberries. it also didn't rise like it should have, i think next time i used the recipe i will add some baking powder to contribute to the rise and add some strawberry extract and be sure i keep all the syrupy goodness with my frozen strawberries i used. someone on the website i got it from also suggested using strawberry yogurt in place of sour cream, but i'm not sure the chemistry of the substitution will work effectively. and, i won't use the glaze/icing suggested by the recipe, it's a little sugary and fattening and it overwhelmed the cake although it would have tasted really good on a lemon cake or just anyold cake.

I make a killer coffee cake using a duncan hinz cake mix -- and I substitute the oil with sour cream (when making a regular cake I substitute all the oil with apple sauce).  I still use the eggs, however.  The sour cream leaves me with an incredibly moist cake

Okay - YAY !!! Sucess : )  You can bake a prepacked cake with sour cream and eliminate all the fat and it tastes awesome, especially with some embellishments.  It looks and rises just like cake !!!

Here's how it goes:

serve 20

1 box Pillsbury reduced sugar cake mix - yellow (1920 calories)

1/2 cup fat free sour cream (50 calories)

1/4 cup egg whites or egg beaters egg substiute (30 calories)

1 tsp. strawberry extract (10 calories) used I beleive to reduce the acidity in the sour cream - leaves no strawberry taste to cake

13x9 pan, lightly sprayed with Pam baking spray

Preheat oven 350 degrees, bake at 350 degrees about 30 minutes (toothpick test center)

estimated total calories 2,000, but serves 20, so, cake only 100 calories per serving

"Embellishments":  Fresh Strawberry slices, Smuckers sugar free Strawberry topping(in the jar), whipped cream, and/or vanilla ice cream.

blend together sour cream, eggs and extract. add cake mix, beating on low, then medium and then high (1 minute intervals I did).

Place in you 13x9 pan already coated w/ Pam.

Place in preheated 350 degree oven.  Bake 30 minutes (toothpick test center).

Serve fully cooled, with strawberries, strawberry tooping, whipped cream.  : ) Awesome.  It worked !!!

Footnote, ah, peaches, I am sorry it wasn't as good as it looked.  Some tweaking and fine tuning and it will be terrific !

coack k:  coffee cake huh, cinnamon on top ???

*Apologies on mispellings and/or typos
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