Kate, in case you did not see my reply on the post regarding the request for a chocolate cake recipe, here it is again .... I wanted you to see the note regarding the cake flour--it helps make the cake less dry--in fact, not dry at all! ............... A homemade German Chocolate Cake is my all-time favorite. My mother usually bakes me one for my birthday each year! I can't remember if Kate said this or not, but I always bake mine in 3 round cake pans. I always have known this cake to be a 3-layer cake. Also, as she said in her hints, I always double the icing recipe so I can put thick layers of icing in between each layer and also ice the sides. Now, regarding the CAKE FLOUR: IF YOU CAN NOT FIND REAL CAKE FLOUR, THEN ...... * For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour. * You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe. * To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour called for in a recipe. * If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse.