Margarine or vegetable shortening works well as butter in most cakes and quick breads, although the finished product may look and taste somewhat different.

If you're out of cake flour, replace each cup called for with 1 cup minus 2 tablespoons of sifted all-purpose flour. For 1 cup of self-rising flour, substitute 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoons salt.

Here are some other substitutes:

For 1 ounce of baking chocolate: mix 3 tablespoons unsweetened cocoa powder with 1 tablespoons unsweetened cocoa powder with 1 tablespoon softened butter, margarine, or vegetable oil.

For 1 cup of whole milk: 1/2 cup evaporated milk plus 1/2 cup water.

For a whole egg: 2 yolks mixed with 1 tablespoon water.

For 1 teaspoon of double-acting baking powder: 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar. Or use 1/2 cup buttermilk or sour cream (omit 1/2 cup of another liquid from the recipe).

For 1 cup of granulated sugar: 1 cup honey or corn syrup (omit 1/4 cup of the liquid that is called for in the recipe).

For 1/2 cup of brown sugar: 1/2 cup white sugar plus 2 tablespoons molasses. Keep in mind, however, that both this and the granulated sugar substitute will make your baked goods heavier.