Chocolate cake!
Updated the chocolate-cake.md file to stress important points (including by making the ingredients - in the instructions parts - upper case to make it stand out more). Some of the points are critical. Added to 2020/ferguson2/.gitignore a file that is used to encrypt the chocolate-cake.md (from 2020/ferguson1) for the Enigma entry (even though anyone interested would use the 2020/ferguson1 plaintext version). This is because it's easier to have than to look up the syntax each time (of the recode program).
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@@ -6,7 +6,7 @@ has seemed to get it down as well as she has but it's well worth the effort if
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you love chocolate. My late stepmum who only liked white chocolate loved this
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cake!
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<img src='cake.jpg' alt='picture of the double-layered chocolate fudge cake'>
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There are two sets of ingredients and instructions; the cake and the icing. In
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addition there are some notes to pay attention to; some will be repeated because
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@@ -57,8 +57,12 @@ recipe notes because they're really important!**
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**PAY CLOSE ATTENTION TO THESE:**
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* **USE MARGARINE**. Butter does not work well. If you think it will come out
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better by using butter you're very mistaken; it will come out badly!
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* **USE MARGARINE, _NOT_ BUTTER!** Butter does not work well. If you think it
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will come out better by using butter you're very mistaken; it will come out
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badly! People have come back saying it didn't come out well and they are
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asked if they used butter or margarine. They had used butter because they
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'know better' but they were very wrong; they did not know better and the
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cake was awful because of this.
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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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@@ -71,13 +75,13 @@ recipe notes because they're really important!**
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to fully cool on racks. The important point is 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 confectioners sugar in a bag. My mum experimented with the amount and
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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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* She uses **WHOLE MILK** for this recipe; she doesn't know if it really matters
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but given that she and I both prefer skim milk except for here and in
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chocolate milk I would recommend whole milk for this recipe too. In any case
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it turns out great **if you follow *everything* to a T!**
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it turns out great **IF YOU FOLLOW *EVERYTHING* TO A T!**
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* Use only **PURE VANILLA EXTRACT**! Do **NOT USE imitation vanilla!**
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@@ -98,37 +102,37 @@ recipe notes because they're really important!**
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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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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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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 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
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3. Beat **1 stick margarine** in large bowl *until soft*.
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3. Beat **1 STICK MARGARINE** in large bowl *until soft*. Again **MARGARINE**.
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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 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 vanilla** and **cooled melted chocolate**.
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5. Beat in **1 1/2 TSP VANILLA** and **COOLED MELTED CHOCOLATE**.
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6. Stir in dry ingredients alternately with **1 cup sour cream**; always beat
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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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7. Stir in **1 cup boiling water**.
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7. Stir in **1 CUP _BOILING_ WATER**.
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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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MINUTES _ONLY_ 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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@@ -146,33 +150,33 @@ 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 does not get solid.
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* **Make sure** that the melted chocolate and margarine 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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* 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 then 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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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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* **DO NOT LET ICING GET TOO THICK.**
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* Use **whole milk.**
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* Use **WHOLE MILK.**
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* Use only **pure vanilla extract**! Do **not use imitation vanilla!**
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* Use **ONLY PURE VANILLA EXTRACT**! **DO NOT USE IMITATION VANILLA!**
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## Icing Directions
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1. Combine **4 oz unsweetened chocolate** and **1/2 cup margarine** in pan.
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1. Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP MARGARINE** in pan.
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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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vanilla** into a bowl. **Stir until smooth**.
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2. Combine **3 1/4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
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VANILLA** into a bowl. **STIR 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 doesn't get wet! The idea is to
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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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[picture]: cake.jpg
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