So what could I use as a substitute for cake flour?
How about whole milk?
And bittersweet chocolate?
It depends on what the recipe is. Usually you can use any type of milk, skim, low fat, whatever. Again the chocolate depends on what you're making.
........So what could I use as a substitute for cake flour?......
In some recipes one could use all-purpose flour.
How about whole milk? ........ any liquid milk, even canned evap.
And bittersweet chocolate? ......depends on what you are doing with it......but any choco: dark, milk, almond bark, whatever might work depending on the recipe.
Handy baking ingredients substitution chart:
To substitute for cake flour, I like to use AP flour and corn starch (so that the volume remains the same).
Evaporated milk is whole milk which has had 50% of its water content removed. So if your recipe called for 1 cup of whole milk, substituting 1/2 cup evaporated and 1/2 cup water would be the equivalent.
Everything you ever wanted to know about the different types of chocolate: