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There's truth in what you say, but :

  • creaming butter and eggs does not amount to increasing fat volume by addition of water;

  • putting sugar in a cake is not the same as adding an excess amount of sugar both to increase specific weight and give a masking taste appreciated by all.

So the differences are: cheap (lousy) fat, a chemical emulsifier, added water, excess sugar.
by afew (afew(a in a circle)eurotrib_dot_com) on Wed Apr 30th, 2008 at 05:27:04 AM EST
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