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Fix formatting in chocolate cake recipe

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Minor rewording here and there.

Updated the todo file to remove this issue.
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Cody Boone Ferguson committed 2024-02-04 09:11:55 -08:00
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2020/ferguson1/chocolate-cake.md
+37 -35
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@@ -49,41 +49,41 @@ baking. The FAQ talks about what looks like substitutes but I have no idea what
that would turn out as; I somehow suspect it wouldn't be good.
Either way **PLEASE STILL PAY ATTENTION TO ALL THE NOTES on the chocolate IN THE RECIPE and
RECIPE NOTES because they're really important!**
RECIPE NOTES BECAUSE THEY'RE _EXTREMELY IMPORTANT!_**
## Special notes for the cake
**PAY CLOSE ATTENTION TO THESE:**
* **USE *MARGARINE*! DO *NOT* USE BUTTER!** Butter does not work well. If you
* **USE _MARGARINE_! DO _NOT_ USE BUTTER!** Butter does not work well. If you
think it will come out better by using butter you're very mistaken; it will
come out badly! People have come back saying it didn't come out well and
they are asked if they used butter or margarine. They had used butter
because they 'know better' but they were very wrong; they did not know
better and the cake was awful because of this.
because they 'know better' but they were very wrong and it is why the cake
was ruined.
* Over the years they changed the size of the unsweetened chocolate squares;
they used to be one ounce each now they are 1/4 ounce each square so be sure to
note the amount is by ounce not squares as listed. See the measurements link
if there's any doubt.
they used to be one ounce each; now they are 1/4 ounce each square so be sure to
remember that **THE AMOUNT IS BY OUNCE _NOT SQUARES_ AS LISTED**. See the
measurements link if there's any doubt.
* Pay careful attention to the **COOK FOR ONLY THE INDICATED TIME** part. Note
that if your oven cooks a bit hotter you might have to adjust the timing a
bit. This is likely the case if the cake comes out a little bit dry.
* **REMOVE THE CAKE FROM THE PANS *2 MINUTES AFTER REMOVING FROM OVEN*** and
then allow to **FULLY COOL *ON RACKS*!** The important point is that they
don't overcook.
* **REMOVE THE CAKE FROM THE PANS _2 MINUTES AFTER REMOVING FROM OVEN_** and
then allow to **FULLY COOL _ON RACKS!_** The important point is to **MAKE SURE
THAT THEY _DON'T OVERCOOK_**.
* When the recipe was first written they sold powdered sugar in a box; now
it's confectionery sugar in a bag. My mum experimented with the amount and
found that 4 cups seems about right.
* **USE *WHOLE MILK!*** Don't try skim milk or whatever per cent of fat milk you
* **USE _WHOLE MILK!_** Don't try skim milk or whatever per cent of fat milk you
have.
* Use **ONLY *PURE* VANILLA EXTRACT!** **DO *NOT USE IMITATION VANILLA!*** Not
* Use **ONLY _PURE_ VANILLA EXTRACT!** **DO _NOT USE IMITATION VANILLA!_** Not
following this rule will lead to a worse outcome.
@@ -95,17 +95,17 @@ RECIPE NOTES because they're really important!**
* 1/2 tsp salt
* 2 and 1/4 cups packed brown sugar
* 3 eggs
* 1 and 1/2 tsp **PURE VANILLA EXTRACT (*NOT IMITATION VANILLA!*)**
* 1/2 cups ***MARGARINE (NOT BUTTER!)***
* 1 and 1/2 tsp **PURE VANILLA EXTRACT (_NOT IMITATION VANILLA!_)**
* 1/2 cup **MARGARINE (_NOT BUTTER!_)**
* 1 cup (boiling) water
* 1 cup sour cream
## Cake Preparation
1. Lightly grease **TWO 9 X 1.5 INCH ROUND PANS**; lightly dust with flour.
1. Lightly grease **TWO 9 x 1.5 INCH ROUND PANS**; lightly dust with flour.
2. Preheat oven to **350 F (176.67 C)**.
2. Preheat oven to **350 F / 176.67 C**.
## Cake Directions
@@ -113,16 +113,16 @@ RECIPE NOTES because they're really important!**
1. Melt **3 OZ UNSWEETENED CHOCOLATE** in double boiler or small bowl over
**hot (*BUT NOT BOILING*) water**; let cool whilst proceeding.
2. Sift **2 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
2. Sift **2 and 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
3. Beat **1 STICK *MARGARINE (NOT BUTTER!)*** in large bowl *until soft*. Again
***MARGARINE, NOT BUTTER!***
3. Beat **1 STICK MARGARINE (_NOT BUTTER!_)** in large bowl *until soft*. Again
**MARGARINE, _NOT BUTTER!_**
4. Add **2 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
4. Add **2 and 1/4 CUPS PACKED BROWN SUGAR** and **3 EGGS**. Beat until light and
fluffy.
5. Beat in **1 1/2 TSP *PURE* VANILLA EXTRACT (*NOT IMITATION VANILLA!)** and
***COOLED* MELTED CHOCOLATE**.
5. Beat in **1 1/2 TSP _PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** and
**_COOLED_ MELTED CHOCOLATE**.
6. Stir in dry ingredients alternately with **1 CUP SOUR CREAM**; always beat
until smooth.
@@ -131,20 +131,20 @@ RECIPE NOTES because they're really important!**
8. Pour into prepared pans.
9. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F (176.67 C)**.
9. Bake for **ONLY 35 MINUTES** (**NO LONGER!**) at **350 F / 176.67 C**.
10. When you take the cake out put the cake pans on a cooling rack for **TWO
MINUTES *ONLY* AND *THEN IMMEDIATELY TURN CAKES OUT* ON TO RACK**. Let **COOL
*COMPLETELY*!**
10. When you take the cake out put the cake pans on a cooling rack for **_ONLY
TWO MINUTES AND THEN _IMMEDIATELY TURN CAKES OUT ON TO RACK_**. Let **COOL
_COMPLETELY!_**
## Icing Ingredients
* 4 oz unsweetened chocolate (Baker's chocolate)
* 1/2 cup ***MARGARINE (NOT BUTTER!)***
* 1/2 cup **MARGARINE (_NOT BUTTER!_)**
* 4 cups powdered sugar
* 1/2 cup whole milk
* 2 tsp ***PURE* VANILLA EXTRACT (*NOT IMITATION VANILLA!)**
* 2 tsp **_PURE_ VANILLA EXTRACT (_NOT IMITATION VANILLA!_)**
You will also need a bigger pan or bowl that can have ice water that the icing
bowl can sit in.
@@ -153,22 +153,24 @@ bowl can sit in.
**PAY CLOSE ATTENTION TO THESE:**
* **MAKE SURE** that the melted chocolate and ***MARGARINE (NOT BUTTER!)***
* **MAKE SURE** that the melted chocolate and **MARGARINE (_NOT BUTTER!_)**
does not get solid.
* For step #4 put **8 to 10 ICE CUBES** in a pan or big bowl (that's big
enough that another bowl can fit in it). **ADD AN INCH OF WATER** and **set
enough that another bowl can fit in it). **ADD AN INCH OF WATER** and **SET
THE BOWL WITH THE ICING IN THE PAN OR BOWL** of ice water. **DO NOT LET THE
ICING GET WET!**
* **DO NOT LET ICING GET TOO THICK.**
* Use **WHOLE MILK.**
* **USE _WHOLE MILK!_** Don't try skim milk or whatever per cent of fat milk you
have.
* Use **ONLY PURE VANILLA EXTRACT**! **DO NOT USE IMITATION VANILLA!** Not
following this rule will lead to a worse outcome. As I recall the icing was
quite a bit worse (but still good) the times we had imitation vanilla. Just
don't do it.
quite a bit worse (but still chocolaty at least) the times we had imitation
vanilla (simply because we couldn't get pure vanilla at the time we needed
it). Just don't do it.
@@ -179,14 +181,14 @@ bowl can sit in.
BUTTER!)*** in pan. Melt and remove from heat. **DO NOT LET IT GET SOLID!**
2. Combine **3 1/4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
***PURE* VANILLA EXTRACT (*NOT IMITATION VANILLA!*)** into a bowl. **STIR
***PURE* VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** into a bowl. **STIR
UNTIL SMOOTH**.
3. Add chocolate mixture.
4. Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
thick BUT not too thick. **Make *SURE* ICING DOES *NOT* GET WET!** The idea is to
**MAKE THE BOWL IT'S IN COLD *but not let the icing get wet***.
**MAKE THE BOWL IT'S IN COLD *BUT TO NOT LET THE ICING GET WET!***
[IOCCC and chocolate]: ioccc-and-chocolate.pdf
[chocolates FAQ]: https://www.davidlebovitz.com/chocolate-faqs/