........So what could I use as a substitute for cake flour?......
In some recipes one could use all-purpose flour.
How about whole milk? ........ any liquid milk, even canned evap.
And bittersweet chocolate? ......depends on what you are doing with it......but any choco: dark, milk, almond bark, whatever might work depending on the recipe.
Handy baking ingredients substitution chart:
http://www.joyofbaking.com/IngredientSubstitution.html
To substitute for cake flour, I like to use AP flour and corn starch (so that the volume remains the same).
Evaporated milk is whole milk which has had 50% of its water content removed. So if your recipe called for 1 cup of whole milk, substituting 1/2 cup evaporated and 1/2 cup water would be the equivalent. 
Everything you ever wanted to know about the different types of chocolate:
http://tinyurl.com/ytby97
HTH
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