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Thread Starter 

Hello Everyone,

 

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.