I'm wanting to make a great chocolate layer cake for someone's birthday. All the recipes I've looked at call for AP flour. It's been a long time since I've made a cake from scratch - so long that I just noticed the cake flour I had was over 3 years past best before - I can't even remember what I had bought it for. Would cake flour make a better cake than the AP that the recipes prescribe? If cake flour is better why am I not seeing it in recipe's - "dumbing down" for the masses? Maybe I'm not looking at the right recipes.
Also if anyone happens to have a great chocolate cake recipe I would appreciate a look.
Thanks for your time.
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