I have a chocolate cake recipe that I really like but would like to try it as a white cake. The recipe calls for 1 cup of unsweetened cocoa. Obviously I should leave that out, but do I need to replace it with anything?
You might just have to try that out and see what happens. Maybe replace with 1/4 cup flour??? not really sure. I know sometimes when a recipe calls for cocoa powder, it asks for the flour to be reduced or more liquid for moisture. If there is baking soda in the recipe, may want to take that out, too. I'm not sure it's going to translate from a good chocolate cake to a good white cake.