If you are frosting the cake, it doesn’t make a difference whether you use flour or cocoa powder. If you are making a chocolate cake, I suggest replacing the flour with unsweetened cocoa powder. This paste makes the frosting experience a breeze since there are less crumbs to get caught in the frosting (no breakage=less crumbs).
Because this recipe calls for flour, shortening and vegetable oil, it does not affect the taste of the cake. Simply make the paste and use a pastry brush to generously brush the paste on the inside of the pan. However, this pan release paste is the best way to grease a cake pan.
Or perhaps you line the pan with parchment paper and spray it with nonstick spray. Normally you would grease a cake pan with butter then dust it with flour. Store leftover paste in an air tight container (such as a mason jar) for up to three months! There is no dairy in the recipe so it may be stored at room temperature. Just whip together flour, shortening, and vegetable oil (canola oil works too) until combined and smooth. Three equal parts and no refrigeration needed. This is the easiest recipe you will find on my blog. Well guess what, there is and I have the recipe right here. What if I told you there was a paste that made the cake just fall out of the pan? Serious cake bakers would say it was a miracle. Yet when that cake has cooled and you are ready to take it out of the pan 9 out of 10 times there are more than a few crumbs left behind in that pan. “Grease and flour the pan.” Almost every cake recipe includes this phrase. This magic cake pan release leaves no crumb behind and you can store it at room temperature for up to three months.