Margarines are light. Lard is a no-no as is chicken fat. Butter-flavored Crisco came out some years ago. Unsalted butter may require that you add salt to the recipe. You can still find unsalted butter in the grocery store cum supermarket.
Unsalted margarine is another story.
Never melt solid shortening for a cake. Allow to warm to room temperature unless using a liquid shortening. Liquid and solid shortening have different recipes and do not interchange. One half cup of applesauce and 1 tablespoon of Canola oil can replace one half cup of solid shortening in many recipes. Flavoring are varied but real flavoring is preferred over artificial in any recepe.