Can I sub self rising flour in the Chocolate WASC recipe, or am I going to have to go back to the store?
Should be no problem. There's one well-known caker on CC who uses that all the time in her WASC cakes!
The extra baking powder may cause more of a dome, so I would reduce the temp to 325 and cook it a little longer. IMHO.
THANK YOU!! I couldn't figure how it would hurt, but you never know...