Posts by rose

The one worry I have about just cutting out the buttermilk and apple sauce is I'm not sure if there is anything left that is acidic enough to react with the baking soda. If you cut the buttermilk you may want to switch to all baking...

I am assuming that by more cake like you want something lighter and less dense. I recommend making the following substitutions:Replace the oil and apple sauce with room temperature butter. Replace the 2 t baking soda with 1/4 t baking...