"David Harmon" wrote in message
...

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"?
Janet replies to David: All purpose will make a far coarser cake than cake
flour. If you want a fine cake, use cake flour. If you want to make carrot
cake, or applesauce or zucchini, go ahead and use all purpose. Those cakes
were never meant to have a fine texture.
Janet