(Vince Poroke) writes:

>My cake sunk down in the center and formed a crust on the edge. What
>would cause this to happen? The flavor was wonderful and the cake was
>moist but it just didn't have the consistancy that I was hoping for.
>Here is the recipe.
>I didn't use pastry flour.
>
>
>Cake
>Butter and flour, for spring form pan
>2 cups pastry flour
>3/4 cup cocoa powder
>11/2 teaspoons baking soda
>1/2 teaspoon salt
>1 cup unsalted butter, room temperature
>2 cups sugar
>4 eggs
>1/2 cup plus 2 ounces buttermilk
>1/2 cup plus 2 ounces espresso coffee
>1 ½ teaspoon vanilla extract

Looks like way to much sugar (I mean you have equal parts sugar to flour) and
too much liquid to dry ingredients (in baking sugar and fat are considered
liquids). Your recipe is definitely fercockt.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."