First, let me say that I am not a baker. I am getting ready to make a Red Velvet Cake from scratch. I would like to use a 13x9 glass pan since I don't have 3 8" pans. Would this work? Also, could the cake be left in the pan to cool and then just frost right in the dish?
My other question is about whether to use oil, butter or shortening. The recipe I am planning to use is from Food Network (Southern Red Velvet Cake) and calls for 1 1/2 cups of vegetable oil. This sounded like a lot, but in reading reviews of some other recipes calling for one or two sticks of butter, a number of comments indicate that the cake is dry.
Any help would be greatly appreciated.
Linda
My other question is about whether to use oil, butter or shortening. The recipe I am planning to use is from Food Network (Southern Red Velvet Cake) and calls for 1 1/2 cups of vegetable oil. This sounded like a lot, but in reading reviews of some other recipes calling for one or two sticks of butter, a number of comments indicate that the cake is dry.
Any help would be greatly appreciated.
Linda