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