My sister has requested a Whiteout cake (white layers, white chocolate buttercream frosting) from one of the Baked cookbooks for her birthday. It sounds great but I've never made it before. The white cake layers call for both half a cup of butter and half a cup of shortening. I don't like the flavor shortening imparts to baked goods. How would the texture of the cake change if I nixed the shortening and used a full cup of butter instead?
Thanks in advance!!