Why use shortening in cake recipes?

* Tenderness: Shortening produces a more tender cake than butter because it has a higher melting point. This means that it stays solid longer during baking, resulting in a finer crumb.

* Moisture: Shortening also contributes moisture to cakes, making them less likely to dry out.

* Creaminess: Shortening gives cakes a creamy texture and flavor.

* Leavening: Shortening can help to leaven cakes, making them rise higher.

* Cost: Shortening is typically less expensive than butter, making it a more economical choice for baking cakes.