Cakes are EVIL, they're the work of the devil, made to collect your
souls and to turn you into brainless slaves of hell.

If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your soul
for all eternity.

So stop supporting this evil now to save your soul.

Or the holy inquisition will come for you and burn your flesh to save
your soul, because the devil must not collect more souls or nobody can
prevent Armageddon.

Cakes are evil, baking cakes is BLASPHEMY , only heretics and
witches like cakes.And heretics and witches shall BURN !

"Ted Harvard" quipped:
If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your soul
for all eternity.

Well no shit, Sherlock!

live dangerously, dammit!

Speaking of which, what is the difference between chocolate cake and Devil's
Food cake?

--


Denise


"Pennyaline" wrote in
message ...
"Ted Harvard" quipped:
If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your soul
for all eternity.

Well no shit, Sherlock!

live dangerously, dammit!

"Ted Harvard" wrote in message
om...
Cakes are EVIL, they're the work of the devil, made to collect your
souls and to turn you into brainless slaves of hell.

If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your soul
for all eternity.

So stop supporting this evil now to save your soul.

Or the holy inquisition will come for you and burn your flesh to save
your soul, because the devil must not collect more souls or nobody can
prevent Armageddon.

Cakes are evil, baking cakes is BLASPHEMY , only heretics and
witches like cakes.And heretics and witches shall BURN !

Have you approached the RNC. I'm sure that there is a political office you
could fill in the Bible Belt. Rick Santorum can't live forever.

I dont' know the "scientific" difference :-) But to me, a chocolate
cake is more moist and flavorful, whereas Devil's food is kinda dry
and slightly bland. But those are just my taste buds speaking.


"Denise" wrote in message
...
Speaking of which, what is the difference between chocolate cake and
Devil's
Food cake?

--


Denise


"Pennyaline" wrote
in
message ...
"Ted Harvard" quipped:
If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your
soul
for all eternity.

Well no shit, Sherlock!

live dangerously, dammit!

NOTE: My Correct Address is in my signature (just remove the spaces).
On 22 Jun 2004 17:32:13 -0700, (Ted Harvard)
wrote:

Cakes are evil, baking cakes is BLASPHEMY , only heretics and
witches like cakes.And heretics and witches shall BURN !

Even if I only make Angel's Food Cake??????


--
Davida Chazan (The Chocolate Lady)
davidac AT jdc DOT org DOT il
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~

On Wed, 23 Jun 2004, Denise wrote:

Speaking of which, what is the difference between chocolate cake and Devil's
Food cake?

I've never thought about this before but I'd hazard the guess that it is
the ratio of butter:flour:sugar, by weight. A devil's food cake tends to
have more sugar. A ratio of 1:1:2 for a devil's food cake. A typical
chocolate layer cake would have closer to a 1:1:1 ratio.

Hmm, now you have me wondering.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

"Darrell Grainger" wrote in message
...
On Wed, 23 Jun 2004, Denise wrote:

Speaking of which, what is the difference between chocolate cake and
Devil's
Food cake?

I've never thought about this before but I'd hazard the guess that it is
the ratio of butter:flour:sugar, by weight. A devil's food cake tends to
have more sugar. A ratio of 1:1:2 for a devil's food cake. A typical
chocolate layer cake would have closer to a 1:1:1 ratio.

Hmm, now you have me wondering.

It thought it was the pH of the batter, which results in a difference in
color between the two.

at Wed, 23 Jun 2004 01:41:56 GMT in
,
(Denise) wrote :

Speaking of which, what is the difference between chocolate cake and
Devil's Food cake?


Technically, a Devil's Food cake is made with natural-process (i.e. non-
Dutch) cocoa. It also always uses chocolate frosting. And from what I've
experienced, the cake is a specific type, sort of medium-dense and fairly
airy - i.e. it's not similar to a flourless chocolate cake, or a sponge
cake, or a pound cake.

A chocolate cake is a more broad term and generally covers a cake made with
any combination of chocolate, natural-process cocoa, and Dutch cocoa. I
personally think it might be best to reserve the term "chocolate cake" to
one made specifically with chocolate as opposed to cocoa, but that suggests
one would need a term for a cake made with Dutch cocoa. And in addition,
there are cakes made with combinations of cocoas and chocolate.
--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

(Alex Rast) wrote in message ...
at Wed, 23 Jun 2004 01:41:56 GMT in
,
(Denise) wrote :

Speaking of which, what is the difference between chocolate cake and
Devil's Food cake?


Technically, a Devil's Food cake is made with natural-process (i.e. non-
Dutch) cocoa. It also always uses chocolate frosting. And from what I've
experienced, the cake is a specific type, sort of medium-dense and fairly
airy - i.e. it's not similar to a flourless chocolate cake, or a sponge
cake, or a pound cake.


In my experience devils food cake are made with cocoa powder,( either
natural or dutched). And if you use even melted dark chocolate) to
the recipe then you can start calling the baked cake as chocolate
cake.All of these are flour based cakes not flourless cakes.
But if using a natural cocoa you have to use more baking soda in order
to attain the desired reddish crumb colour of the baked cake(
alkaline batter) to qualify it as a devils food cake.
You can also use a dutched cocoa and add no (or less )soda at all but
use more baking powder instead as the dutch cocoa alkalinity will
already provide the desired reddish tinge on the cake crumb.

Roy

On Wed, 23 Jun 2004, Vox Humana wrote:

"Darrell Grainger" wrote in message
...
On Wed, 23 Jun 2004, Denise wrote:

Speaking of which, what is the difference between chocolate cake and
Devil's Food cake?

I've never thought about this before but I'd hazard the guess that it is
the ratio of butter:flour:sugar, by weight. A devil's food cake tends to
have more sugar. A ratio of 1:1:2 for a devil's food cake. A typical
chocolate layer cake would have closer to a 1:1:1 ratio.

Hmm, now you have me wondering.

It thought it was the pH of the batter, which results in a difference in
color between the two.

Did some research on the web. Here is what I found...

There is no common answer. Some people claim that Devil's Food cake has a
high cocoa and fat contents, making it more sinful. Others claim it is the
devilishly red hue caused by a reaction between the cocoa and baking soda.
Other sources claim it is due to the high cocoa content that gives the
black, rich colour associated with "black as the devil."

I think the favourite site I found was the Morris County Library at
http://www.gti.net/mocolib1/kid/foodcakes.html. It talks a lot about the
history of cakes and actually has the question "What is the difference
between chocolate cake and devil's food?"

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

at Thu, 24 Jun 2004 05:41:26 GMT in
,
(Roy Basan) wrote :

(Alex Rast) wrote in message
.. .
at Wed, 23 Jun 2004 01:41:56 GMT in
,
(Denise) wrote :

Speaking of which, what is the difference between chocolate cake and
Devil's Food cake?


Technically, a Devil's Food cake is made with natural-process (i.e.
non- Dutch) cocoa....

But if using a natural cocoa you have to use more baking soda in order
to attain the desired reddish crumb colour of the baked cake(
alkaline batter) to qualify it as a devils food cake.
You can also use a dutched cocoa and add no (or less )soda at all but
use more baking powder instead as the dutch cocoa alkalinity will
already provide the desired reddish tinge on the cake crumb.

Isn't it the reverse? Natural-process cocoa is the one that's red from the
outset. Dutch cocoa straight from the can or bag is a greyish-brown, and
once it's had liquid added becomes almost black in colour - hence the
signature black and white of Oreos which are made with Dutch cocoa.

However, it is true to say that with a natural-process cocoa you should
lean your leavening agents towards baking soda as it is indeed considerably
more acid.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

(Alex Rast) wrote in message ...
at Thu, 24 Jun 2004 05:41:26 GMT in
,
(Roy Basan) wrote :

(Alex Rast) wrote in message
.. .
at Wed, 23 Jun 2004 01:41:56 GMT in
,
(Denise) wrote :

Speaking of which, what is the difference between chocolate cake and
Devil's Food cake?


Technically, a Devil's Food cake is made with natural-process (i.e.
non- Dutch) cocoa....

But if using a natural cocoa you have to use more baking soda in order
to attain the desired reddish crumb colour of the baked cake(
alkaline batter) to qualify it as a devils food cake.
You can also use a dutched cocoa and add no (or less )soda at all but
use more baking powder instead as the dutch cocoa alkalinity will
already provide the desired reddish tinge on the cake crumb.

Isn't it the reverse? Natural-process cocoa is the one that's red from the
outset. Dutch cocoa straight from the can or bag is a greyish-brown, and
once it's had liquid added becomes almost black in colour - hence the
signature black and white of Oreos which are made with Dutch cocoa.

However, it is true to say that with a natural-process cocoa you should
lean your leavening agents towards baking soda as it is indeed considerably
more acid.

It is just contrary to my past experience. I have used so many kinds
of cocoa powder in industrial baking, prepared cake mix formulation.
and confectionery cooking.
If I compare side by side the cocoa from one variety of bean that is
both roasted to the same degree but of different level of dutching
process I noticed that as the higher alkalinity level the cocoa tends
to be come more reddish in colour. In the opposite , if the cocoa is
more acid it ends to be deeper brown than red..
Whenver I inquiere to my supplier and cocoa manufacturer they always
send me the dutched item if I want a deeper red colored cocoa powder.
and if I want a more brownish colour they send me the natural grade.
But they always send me sample shipment that can be a collection of
cocoas with different colour and pH rating. And I have to find the one
that match my requirements.
IF I look at the product specification I can confirm that its either
natural or dutched by the declared pH reading of such cocoa powder.
Roy

Brian Seeger wrote:
(Ted Harvard) wrote:


Cakes are EVIL, they're the work of the devil,


Ted...see your medical professional very soon...before your cake falls in the
oven.

I think his cake fell a long time ago...


--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |- | |- / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
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On Tue, 22 Jun 2004 17:32:13 -0700, Ted Harvard wrote:

Cakes are EVIL, they're the work of the devil, made to collect your
souls and to turn you into brainless slaves of hell.

If you like cakes, you will lose your soul to be damned
for eternal torment in hell.Demons and devils will feast on your soul
for all eternity.

So stop supporting this evil now to save your soul.

Or the holy inquisition will come for you and burn your flesh to save
your soul, because the devil must not collect more souls or nobody can
prevent Armageddon.

Cakes are evil, baking cakes is BLASPHEMY , only heretics and
witches like cakes.And heretics and witches shall BURN !

Better caked than trolled!!