Hello! If the cake is a hi-ratio cake then cake flour is the way to go here. And, generally, we have to agree with your mother. For best results, it is best to stick with the flour that the recipe calls for. The way the recipe was written is the way it was tested. That being said, we do know through experimentation (thanks Susan!) that we can come up with some alternatives (so you are also correct!). She may use an all purpose flour for her chocolate cake recipe. The crumb will not be as fine but nearly as tender. The rise will be comparable, too. Enjoy and happy baking! Elisabeth@KAF

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