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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Wayne Boatwright wrote:
>> >>Black Magic Cake > Yes, this is excellent, Dave. It's essentially the same cake except for > coffe in place of water and the buttermilk in place of whole milk. I often > substitute buttermilk in the recipe I use. I also like coffee in the > frosting. Yes, the buttermilk adds a lot, and the richness of the coffee really nails it. I've made this one, and an "ordinary" cocoa-based cake (daren't call it "chocolate"!) the same day, and there's no comparison! Dave |
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On Sat 20 Aug 2005 11:10:06p, Dave Bell wrote in rec.food.baking:
> Wayne Boatwright wrote: > >>> >>>Black Magic Cake > >> Yes, this is excellent, Dave. It's essentially the same cake except >> for coffe in place of water and the buttermilk in place of whole milk. >> I often substitute buttermilk in the recipe I use. I also like coffee >> in the frosting. > > Yes, the buttermilk adds a lot, and the richness of the coffee really > nails it. I've made this one, and an "ordinary" cocoa-based cake > (daren't call it "chocolate"!) the same day, and there's no comparison! > > Dave Another substitute I often make, Dave, is light brown sugar for the granulated sugar. It also adds another dimension of rich flavor. -- Wayne Boatwright *¿* ____________________________________________ My doctor told me to stop having intimate dinners for four, unless there are three other people. --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0533-5, 08/20/2005 Tested on: 8/21/2005 12:01:25 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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