I was wondering why there were so many comments here! :-) I use Softasilk cake flour because I don't use much of it (in part because it's bleached) and it's available locally. I'd bake a cake for me and my friends -- my parents deserve one, but dad's diabetic and mom can't eat a whole cake (and it would be cruel to have cake in the house that dad couldn't have!). Maybe I'd just divvy it up into slices. That'd work!

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