• I suspect that would be a disaster. Shortening is almost 100% fat, while peanut butter is a mixture of fat, protein, and carbohydrates. You would be better off using regular butter or some form of vegetable oil.
  • I used to make Peanut Butter & Jelly Cake from recipe on boxed yellow cake mix. Trying to replicate that recipe, if I add 1/3-cup peanut butter to basic mix, how much oil should I exclude to compensate for oil in peanut butter?
  • Not unless it's a peanut butter recipe and you'd still probably need some more fat. Peanut butter doesn't have the flour coating ability of straight fats.

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