Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). Objective tests were performed on the cake batters, and both objective and sensory tests were applied to the baked cakes. Microscopic examination of the batter and cake supported the starch gelatinization observed by differential scanning calorimetry (DSC) and the differences in dispersion of the oil phase with and without emulsifiers. Response surface methodology (RSM) was employed to predict the levels of HFCS required with and without emulsifiers to produce cakes of relatively high volume, moistness, tenderness and low aftertaste. Cakes prepared with HFCS as a partial or complete replacement for sucrose had acceptable objective and sensory characteristics when sucrose esters were used as the emulsifier and corn oil was used as the lipid source. RSM analysis predicted that a high-volume, moist, tender, and low-aftertaste cake would result if prepared with 3 g SE emulsifier and HFCS at a level of 0 to 39%. In an SE emulsified cake having total replacement of sucrose by HFCS, RSM predicted a high-volume, moist, and tender cake but with increased aftertaste. However, aftertaste may not be perceptible with the addition of a suitable flavoring to the cake formula. / Ph. D.