A cake mix made with butter will compare to one made with high-ratio shortening in terms of liquid absorption?

A cake mix made with butter generally has a different liquid absorption capability compared to one made with high-ratio shortening. High-ratio shortening, which is specifically designed for cake production, has a higher fat content and a unique emulsifying ability that allows it to hold more liquid. This means that cakes made with high-ratio shortening typically have a lighter, more moist texture because they can absorb and retain more liquid during mixing and baking.

On the other hand, butter has a lower fat content than high-ratio shortening and does not have the same emulsifying properties. While butter does contribute flavor and a different texture to cakes, it does not absorb liquid in the same way. As a result, cake mixes made with butter are likely to produce cakes that are denser and potentially drier compared to those made with high-ratio shortening.

Thus, the statement that a cake mix made with butter will compare to one made with high-ratio shortening in terms of liquid absorption is indeed true, as the differing fat compositions lead to varied liquid absorption capacities in the final baked product.