Boxed Cake Mix Better Than From Scratch ???
David Harmon wrote:
> On Sun, 13 Mar 2011 12:00:19 -0800 in rec.food.cooking, Mark Thorson
> > wrote,
>> His reasons are that the ingredients are better measured,
>> and they use ingredients that you can't get.
>
> It's not that people can't get cake flour, but why bother when they
> already have "all purpose"?
ISTR, that one can replace 2 Tbsps per cup of flour with
cornstarch to approximate cake flour?
--
Jean B.
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