There seems to be some misunderstanding. Pillsbury - and other companies - produce chocolate cake mixes, along with chocolate brownie mixes, cookie mixes, and so forth. These mixes include ordinary all purpose or cake flour combined with sugar, cocoa and other ingredients. You use the mix by adding other things, usually eggs, oil or butter, water or milk according to the directions on the package.
> But there is not a commercial product that is "chocolate cake flour." Flour is simply flour; cake flour has less gluten (a protein) than all-purpose or bread flour. You need to add cocoa or Baking Chocolate to the cake flour in order to make chocolate cake.
You need: Cooking level 40 or higher A bucket of milk An egg A pot of flour A cake tin A bar of chocolate (optional - lvl 50 cooking is required to make chocolate cake) Click on the pot of flour and use it on the empty cake tin. The milk and egg will automatically be added to the flour inside of the tin, and you will end up with an uncooked cake. Cook the cake on a range (you cannot cook cakes on an open fire or in a fireplace). Once you have cooked the cake, add the bar of chocolate to it by clicking first on the chocolate (be careful not to accidentally eat it) and then the cake. Enjoy :)
To make the chocolate cake more moist u can either put more water in or less rice flour. It depends how you want it to taste like. But i recommend to use less water.
2 to 4 eggs caster sugar self rasing flour
the best substitute for cake flour is 2 cups minus 2tablespoons flour plus 2 tbs cornstarch.
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.
To substitute all-purpose flour with cake flour in a cake recipe, use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour. This will help make the cake lighter and more tender.
No, cake flour does not have as much gluten in it which makes it more tender.
There are cake flours, otherwise all-purpose and unbleached flour is great to use.
Yes, you can use cake flour for frying, but it may not yield the best results. Cake flour has a lower protein content than all-purpose flour, which can result in a less crispy coating. If you choose to use cake flour, consider combining it with a higher-protein flour or adding cornstarch to improve the texture of the fried food.
you need all-purpose flour to make a cake. - not bread flour- that is only for bread!
That depends on what kind of cake your baking. . .
You still use a cup of cake flour for 1 cup regular flour.