My family has a recipe for "Old Fashioned Chocolate Cake" that we really love (using a sour milk - we sub milk with lemon juice - and blooming the cocoa in hot water). I do a lot of baking and keep KA Cake Flour Blend on hand. My mom, however, doesn't bake much any more. She tried to call me this weekend to find out what the substitute for cake flour was. When she couldn't get in touch with me, she bought Softasilk because that's all they had at Wally World. My mom thinks she has to use cake flour because that's what the recipe says. I told her that in a chocolate cake, I really think that she could use all-purpose flour and it would be just fine. It's not a white cake, where you're trying to get light and tender. Chocolate cakes are very good dense and moist - and I'm thinking that with the cocoa and the egg yolks, the cake could use the extra structure? Am I thinking along the right lines?

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