I have a question. I love my chocolate scratch recipe. It is moist and dense and I get a lot of compliments on it. I am wondering if I could make it into a white cake by ommitting the cocoa. There is 2/3 of a cup of cocoa. Could you just replace it with a little flour?

I like a moist, dense cake. I cannot find a white scratch cake that I like.

Any advice?

Thanks in advance,

Tracy

Maybe but you have to diddle with it by adding an acid like lemon juice or vinegar...

...speaking of sour cream and before you do all thattesting--have you tried Sylvia Weinstock's yellow cake? No no it comes out white.

I do not separate the eggs, I add them whole--but I only use half the egg yoks and it's a fabulous fabulous cake. Just google it and make it as written with the cake flour--fanfreakingtastic.