It's a chocolate cake...Vegetable oil?
You could probably use clarified butter. It's not the very fun to make though.
Melt your butter slowly. Allow to separate. You should have 3 layers of butter. You want to skim off the top, try using a spoon or ladle to get most of it, then take a clean paper towel, lay it over the top of your butter and pull it off. This should grab most of the little pieces of foamy stuff.
The layer you want is in the middle. Spoon or ladle it off, trying not to get any of the watery stuff on the bottom, until you get half a cup. A few impurities will not ruin your cake.
Your cake is going to be a little richer with this, and since it's so tedious, you might be better off running to the store or borrowing from a neighbor.Vegetable oil?
You might want to just wait on making your cake until you have the proper ingredients.
You haven't said whether it's salted or unsalted butter that you have on hand. If it's salted (what most people buy) it will add a salty flavour to your chocolate cake. If you 'clarify' the butter (sweet or salted) you will end up with an odd taste (nutty, but not reminiscent of walnuts, etc.) you may not want in your cake. Clarifying butter makes it taste 'nutty'. That's fine if it's a vegetable *like onions, or garlic* you want to saute, but it might not be what you're looking for in a chocolate cake.
Sure, just melt it.
If substituting butter for oil,first melt so as to accurately measure according to your recipe,stand the bowl or butter container in a pan of warm water till melted ,pour into the measuring cup. Butter is a lot richer %26amp; heavier than vegetable oil ,so i think a little less than 1/2 cup should be just right. Happy baking .
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