You can but remove 2T per cup. 
In addition to the posts above, I thought I would throw my $.02 in because I am new to all this as well. I made my first scratch cake about a month ago and noticed a HUGE difference between my cake and a regular box cake. The scratch cakes come out so much higher and they are much easier to decorate. I'll NEVER buy another box mix again! 
Anyway, you'll notice that some recipes call for Cake Flour and some for all-purpose flour. I use Softasilk brand cake flour and it gives you the conversion on the side of the box so that in the future if you would like to use all-purpose flour, you can and vice versa. I personally feel that the cake flour makes a much better cake.
HTH 
Amanda
We have only just managed to get cake-flour here in Australia. Yes, there is a HUGE difference in the final texture of the cake!
I have tried many variations of the DIY cake flour in the past, but I was absolutely delighted with the lightness and fine texture that I've managed to get with the "real" thing. (And no - I am NOT giving my nasty SIL my secret 
)
There is diff between the 2. I don't know what it is, so what the ladies up above said sounds perfect... 
...but i did notice the diff when i made my first scratch cake out of all-purpose flour and then made it againw ith cake flour. the cake made with cake flour came out of the oven very high and tasted great!...usually i use box mix...but i'm not a fan of chocolate box mix, so i tried to a scratch chocolate cake...turned out pretty darn good, with some help for a fellow CCer
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