Chocolate Cake To White Or Yellow Cake Substitutions

Decorating By Sweet_Guys Updated 2 Dec 2008 , 2:06am by Sweet_Guys

Sweet_Guys Posted 2 Dec 2008 , 12:49am
post #1 of 3

We have an excellent recipe for a chocolate cake that calls for 1 cup of cocoa powder. If we want to do white or yellow cake and delete the 1 cup of cocoa powder, what dry ingredient should we replace in the batter? Is another cup of flour sufficient?


Paul & Peter

2 replies
kakeladi Posted 2 Dec 2008 , 1:45am
post #2 of 3

I'd say a bit about 2/3 or 3/4 C but that's just a guess.
I know in icing you would replace it w/powdered sugar.
Maybe 1/2 ps & 1/2 flour?

Sweet_Guys Posted 2 Dec 2008 , 2:06am
post #3 of 3

Thanks, Kakeladi!

We'll give that a shot!

Paul & Peter

Quote by @%username% on %date%