I was about to embark on the LA TIMES Upside Down Lemon cake only to discover I am out of butter. I do not want to make an angel food cake (too many eggs). I have some left over chocolate frosting in the fridge and I'd like to use it to frost a lemon cake (received two boxes of Meyers from sis in Florida and have to start using them). I have a stick of crisco and non fat yogurt. Anyone know if I can use to substitute for butter in a cake recipe?