Ok... I have been here and there and everywhere looking for a good Mississippi Mud Cake.. of course they are all from scratch... I have done 3... First one just fell apart like crumbs..
Second one
Third one.. came out way better and tasted good too!
Now on the first two I noticed I use Self rising flour.. The last one I used all purpose flour.. Is there really a BIG difference in what kind of flour I use?
I am not a make from scratch person.. I prefer box.. But really does it matter????????
That way next time I won't waste all my marshmallows!!!!! TIA!

Yes, there is a huge difference in self-rising flour vs all purpose flour.....the self-rising flour already has baking powder and salt added to it, so yes, it would make a difference in how the recipe turns out.

Better believe there is a difference.

Yeah the differences are many. But food science will have to wait another day.

There is a huge difference.. self-rising contains all the agents such as baking powder, etc. The regular flour doesn't and requires that you add these ingredients to your cake batter... If you put the baking powder/baking soda/salt into your cake mix AND used self-rising flour, you used double the rising agents that should have been in your cake .. try your recipes again using regular flour and let us know how it comes out!

There are books written on this very subject..there are SOOO many "TYPES" of flour..

But I'm going to stick to ALL PURPOSE and SELF RAISING.

These are flour "BLENDS"

ALL PURPOSE FLOUR: is called family flour or blend flour because it's a blend between cake flour and bread flour. It is used in the home as a multipurpose flour.

SELF RISING FLOUR: the self-rising flour already has some baking powder.

I think that for home baking ALL PURPOSE FLOUR would be best so you don't have to stress yourself about adjusting the leavening in your recipes.

there is also the molecular difference in different flours, the amount of proteins and the structure you'd get by using the different flours.

I think you could try the CAKE FLOUR and see if you get a better crumb.

Paula Deen has a great Mississippi Mud cake recipe in her dessert cookbook. Give me your e-mail and I will e-mail it to you I have made it several times (even in high altitude) and it turned out wonderful

Thank you so much!. I have never been the one to make a cake from scratch.. The only reason I ever bought flour was for some spanish dishes and chicken fried steak.. I learn something new every day here on CC..
southernbelle thanks!