Ommitting An Ingredient?

Baking By snoopy3 Updated 17 Dec 2008 , 3:04pm by -K8memphis

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snoopy3 Posted 17 Dec 2008 , 2:26pm
post #1 of 2

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,


1 reply
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-K8memphis Posted 17 Dec 2008 , 3:04pm
post #2 of 2

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.

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