I couldn't agree more! I never have and never will use "vegetable oil" in any of my cooking or baking. Cold pressed virgin avocado, olive and macadamia oils don't count. 💙
I wonder whether I could sub one of those, or just increase the butter by 20% to make up for the water.
I've had olive oil cakes, and they're Delicious and moist.
I haven't touched a box mix since the '70s, which is also when my food science professor told us in no uncertain terms to eschew vegetable oils and trans fats.
Bless her, always. 🙏🏼

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