Ingredients
2 eggs
2 c. sugar
3/4 c. buttermilk, with 1 tsp. soda stirred in
3/4 c. margarine
1 tsp. vanilla
1/2 c. cocoa, sifted in 2 c. flour
1 c. boiling water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream margarine and sugar. Add eggs, buttermilk mixture and vanilla. Blend. Add flour and cocoa mixture and blend. Add hot water and blend. Bake at 350° for about 45 minutes in greased and floured pan (13 x 9-inch). Frost with Caramel Icing (recipe follows).
“Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking.”
monomeric flavanols → undetectable → commercially available chocolate cake mixes
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
chocolate cake → is source of → Salmonella enterica serovar Thompson
chocolate cake → is source of → Salmonella enterica serovar Thompson
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”