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I'd like the option of 'lightening' up the cakes if I want a less dense cake. I noticed Pam's Chocolate Mudcake is the only recipe I've found that uses all SR flour and it has rave reviews, just as much as other recipes that use different ratios of APF and SR. So I'm wondering if it would be okay to just use SR flour in all the other Mudcake recipes.
Thanks!

P.S. Anybody tried adding some Whiskey to Pam's recipe?