Chocolate Cake To White Or Yellow Cake Substitutions
Decorating By Sweet_Guys Updated 2 Dec 2008 , 2:06am by Sweet_Guys
post #1 of 3
We have an excellent recipe for a chocolate cake that calls for 1 cup of cocoa powder. If we want to do white or yellow cake and delete the 1 cup of cocoa powder, what dry ingredient should we replace in the batter? Is another cup of flour sufficient?
Suggestions?
Paul & Peter
2
replies
post #2 of 3
I'd say a bit less......like about 2/3 or 3/4 C but that's just a guess.
I know in icing you would replace it w/powdered sugar.
Maybe 1/2 ps & 1/2 flour?
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