In cake baking, can you substitute butter for oil?
I suspect because oil is a liquid and butter is solid (semi-solid?) you can't just do a simple ounce-for-ounce replacement. You must have to rebalance the recipe somehow.
Has anyone done this in cake baking -- gotten rid of the oil and used butter instead? If so, please share your methodology. I'd be interested in hearing both success stories as well as experiments that didn't work out.