Further refinements to Ferguson chocolate cake

Be even more clear about certain notes that are vital to success in
making the cake. Of course in 2020/ferguson2 it's enciphered with the
Enigma machine (was part of a fun way to explore the entry but obviously
very few would do that since it's in plaintext in 2020/ferguson1).

The file cake.jpg was renamed to ioccc-cake.jpg. This file has a feeble
attempt to draw IOCCC on it but it does not show the cake iced properly
so I feel like it shouldn't be the main image. This image is linked to
but it is not embedded in the document.

The new cake.jpg is one from 14 February (my birthday) in 2022 (2022
because it's the best picture I found in recent years that show both the
top and the side so one can see how thick/tall it is or better see it
anyway). This should improve the presentation of the cake and do it much
more justice.

2020/ferguson1/chocolate-cake.md

@@ -3,10 +3,13 @@
 Here's a delicious double-layered chocolate fudge cake that is
 something of my mum's speciality. It's complicated and I should warn that nobody
 has seemed to get it down as well as she has but it's well worth the effort if
-you love chocolate. My late stepmum who only liked white 'chocolate' loved this
-cake! This picture below has my feeble attempt at drawing the letters `IOCCC` on
-it so it's not as pretty as usual (it usually has more style on the top of the
-cake too) but you should get the idea:
+you love chocolate and have the time and patience.
+
+My late stepmum who only liked white 'chocolate' loved this cake! The picture
+below is after it's been iced. The image [ioccc-cake.jpg](ioccc-cake.jpg) was a
+feeble attempt at drawing `IOCCC` into the cake before icing, a different time.
+The picture below was taken for my birthday (14 February) in 2022 as it's the
+best one I have:
 
 ![picture of the Double-layered chocolate fudge cake](cake.jpg)
 
@@ -53,12 +56,12 @@ RECIPE NOTES because they're really important!**
 
 **PAY CLOSE ATTENTION TO THESE:**
 
-*   **USE MARGARINE, _NOT_ 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.
+*   **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.
 
 *   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
@@ -69,7 +72,7 @@ RECIPE NOTES because they're really important!**
     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
+*   **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.
 
@@ -77,10 +80,10 @@ RECIPE NOTES because they're really important!**
     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.
 
 
@@ -92,8 +95,8 @@ 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 vanilla
-*   1/2 cups margarine
+*   1 and 1/2 tsp **PURE VANILLA EXTRACT (*NOT IMITATION VANILLA!*)**
+*   1/2 cups ***MARGARINE (NOT BUTTER!)***
 *   1 cup (boiling) water
 *   1 cup sour cream
 
@@ -112,34 +115,36 @@ RECIPE NOTES because they're really important!**
 
 2.  Sift **2 1/4 CUPS FLOUR**, **2 TSP BAKING SODA**, and **1/2 TSP SALT**
 
-3.  Beat **1 STICK MARGARINE** in large bowl *until soft*. Again **MARGARINE**.
+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
     fluffy.
 
-5.  Beat in **1 1/2 TSP 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.
 
-7.  Stir in **1 CUP _BOILING_ WATER**.
+7.  Stir in **1 CUP *BOILING* WATER**.
 
 8.  Pour into prepared pans.
 
 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_**.
+    MINUTES *ONLY* 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
+*   1/2 cup ***MARGARINE (NOT BUTTER!)***
 *   4 cups powdered sugar
 *   1/2 cup whole milk
-*   2 tsp 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.
@@ -148,7 +153,8 @@ bowl can sit in.
 
 **PAY CLOSE ATTENTION TO THESE:**
 
-*   **MAKE SURE** that the melted chocolate and **MARGARINE** does not get solid.
+*   **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
@@ -169,16 +175,17 @@ bowl can sit in.
 ## Icing Directions
 
 
-1.  Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP MARGARINE** in pan.
-    Melt and remove from heat. **DO NOT LET IT GET SOLID.**
+1.  Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
+    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
-    VANILLA** into a bowl. **STIR UNTIL SMOOTH**.
+    ***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
+    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***.
 
 [IOCCC and chocolate]: ioccc-and-chocolate.pdf