i tried this recipe tonight: a williams’ sonoma devil’s food cake.
i split it in half, actually: in one half, i used olive oil (a bit less than the amount of butter required), in the other, butter, as stated. i wanted to see how it would taste with the olive oil, and if there would be a difference in texture.
the butter one broke in 3 pieces as i removed it from the mold :( not the olive oil one. (so that’s why they say to line the bottom of the pans with parchment paper…)
i could taste the olive oil a bit in the batter, but not once the cake was baked. once baked, i think i prefered the cake made with butter. the texture was crumblier, but the taste was much richer.
and as usual, i made only half the icing and had plenty to cover both cakes :)
in any case, a delicious chocolate cake!