Yes, melted lard or shortening can be used as a substitute for oil in cake mixes. However, it's essential to consider that using lard or shortening will impart a slightly different flavor and texture to the cake compared to using oil.
Here are some things to keep in mind when using melted lard or shortening as a replacement for oil:
Flavor: Lard and shortening have a distinct flavor that can be more noticeable than neutral-tasting oils like vegetable or canola oil. This may result in a slightly different taste in the finished cake.
Texture: Oil tends to create a more tender and moist crumb in cakes, while lard and shortening can make the cake slightly denser. The difference in texture may not be significant, but it's something to be aware of.
Substitution ratio: You can typically use lard or shortening in a 1:1 ratio as a replacement for oil in most cake mixes. For example, if the cake mix calls for 1/3 cup of oil, you can use 1/3 cup of melted lard or shortening instead.
Melting the lard or shortening: Make sure to melt the lard or shortening and let it cool slightly before incorporating it into the cake mix. You don't want to add hot fat to the mix, as it could negatively affect the other ingredients.
Adjusting other ingredients: If you find that the cake is too dense or the flavor is not to your liking, you can experiment with other ingredients like adding a little extra liquid (water or milk) to improve the texture or adjusting the sugar to balance the flavors.
Personal preference: Ultimately, the choice between using lard, shortening, or oil will depend on your personal taste preferences and dietary considerations.
Keep in mind that some people may prefer the taste and texture of cakes made with oil, as it often yields a lighter and moister result. But if you enjoy the flavor of lard or shortening and want to experiment with different ingredients, feel free to give it a try and see how it turns out!