Ingredients
2 c. sugar
2 beaten eggs
2 c. flour
1 tsp. soda
1 c. water
1 tsp. vanilla
1 c. butter
1/2 c. buttermilk
1/2 c. cocoa
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Set oven at 400°. Mix sugar with flour. In pan on stove, bring to boil water, butter and cocoa. Add hot mixture to sugar mixture and beat. Mix together egg, soda, vanilla and buttermilk. Add to batter. Pour into greased jelly-roll pan. Bake for 20 minutes.