I am going to try the Dark Chocolate Cake recipe from the site later today. Should I use regular flour or cake flour? Does it make a difference and has anyone else tried this recipe? I want a really moist chocolate cake and don't want to use a mix. Not sure if the flour will make a difference. I have both here and will wait until I hear from some of you to dtart baking. Thanks!

I'm assuming that since the recipe just says flour that it means all-purpose flour. I always sift mine a couple of times then measure it out. I have never used cake flour. None of the grocery stores in my area carry it. Let me know how the cake turns out though, I have it in my recipe box.

Check out this post on this subject...

http://www.cakecentral.com/cake-decorating-ftopict-18856-.html

I replied with the difference between cake flour and all-purpose. If the recipe just says flour, I would assume that it means all-purpose. I do not use cake mixes, and I only use all-purpose in my scratch recipes because of the cost factor. If you wanted to use cake flour, it is found at most supermarkets, but usually only found in a 1-2 lb BOX. I think at Wal-mart it runs about $2.50 for a 1lb (I believe) compared to .96 for a 5lb bag of all purpose.

HTH!
Paige

Hi, kidscakelady: You cannot use the same amount of cake flour as all-purpose. I checked my box of "Softasilk" cake flour and on the side panel it states: To substitute Softasilk cake flour for all-purpose flour, use 1 cup plus 2 tablespoons of cake flour for each cup of all-purpose flour called for in the recipe". Cake flour makes a little softer crumb I think. I usually use cake mixes but would prefer cake flour to all-purpose. But seems most don't see a difference.

Or if using all-purpose in place of cake flour (if the recipe specifically calls for it) use 1 cup minus 2tbs all purpose.

Thanks all for your advice. I ended up making the cake using the cake flour (luckily I noticed the note on the side of the box about having to add a little-hadn't come back on line) The cake is very moist and flavorful. It didn't rise as high as I would have liked (maybe I will make a double batch next time and add extra to the pan) but I like the recipe. I will have to try it again using all-purpose flour and see if there is a difference. I am going to use this one as a test with the family and then make it again later this week for my dad's 50th cake. Thanks so much.