I have always loved the light and creamy taste of white chocolate cake. I have never made the cake but have always wanted to do so. I have a recipe here that looks like it might be quite simple to make but I have two questions first. The first one is that it says to add 6oz of W Chocolate to 1/2 cup of hot water and mix in a small sauce pan over low heat until blended. I'm not an expert by any stretch of the imagination but I always though chocolate and water don't play together well. Is this an exception to that rule? The other questions is simply whether I should use Cake flour instead of AP flour like the recipe calls for.