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I have a recipe for Gooey Butter Cake that I used to eat as a child, but it is soooo high in fat, so I am trying to figure out how to make it taste decent but not be as fattening. Does anyone use the Smart Balance butter in baking and find that it works ok?
Thanks!
I wasn't aware of smart balance butter sticks, so just had a google.
Here's a site with a few comments from other posters. I tend to agree with the fourth one down, about butter being healthier than the processing of soy oil.
I've used the sticks and I thought they worked great. I bake a lot so I'm pretty picky about what I use. But I could not tell the difference between the butter I usually use and the Smart Balance. Surprised me a bit cause it's such a no-no to use anything but real butter in baking!
BTW, I love Gooey Butter Cakes! Oh, yum!
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