HeatherMari
Posted 17 Jan 2006 , 8:30pm
post #1 of 3
Calling all baking experts! I have a cake to do this week and I'd like to make it from scratch. It needs to be half chocolate and half white. What I was wondering was I have this great chocolate cake recipe but don't have a white recipe. Can I use my chocolate recipe and leave out the cocoa and substitute more flour or sugar or both? I am really bad at tweaking recipes so any help is greatly appreciated. Or I was thinking using white chocolate cocoa instead (if there is such a thing) since is not really chocolate. What do you think?
TIA,
Heather
2
replies
bubblezmom
Posted 18 Jan 2006 , 3:06am
post #3 of 3
If memory serves me right, the Classic White Cake II is RLB's white cake recipe or pretty darn close. It will produce a good white cake.
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