This seems like a good idea since there have been times where something new has been discovered (rare but it has happened) or some clarification has been added (it is, as originally noted, a very complicated recipe). The date has been backdated to when I last updated it.
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<h1>The International Obfuscated C Code Contest</h1>
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<h2>chocolate-cake.html for 2020/ferguson1</h2>
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<h1 id="double-layered-chocolate-fudge-cake">Double-layered Chocolate Fudge Cake</h1>
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<h2 id="last-updated-tue-26-mar-162801-2024-utc">Last updated Tue 26 Mar 16:28:01 2024 UTC</h2>
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<p>Here’s a delicious double-layered chocolate fudge cake that is
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something of my mum’s speciality. It’s complicated and I should warn that nobody
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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 and have the time and patience.</p>
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<p>My late stepmum who only liked white ‘chocolate’ loved this cake! The picture
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below is after it’s been iced. The image <a href="cake.jpg">cake.jpg</a> was a
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feeble attempt at drawing <code>IOCCC</code> into the cake before icing, a different time.
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The picture below was taken for my birthday (14 February) in 2022 as it’s the
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best one I have:</p>
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<p><img src="cake.jpg"
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alt="photograph of a delicious double-layered chocolate fudge cake"
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width=756 height=602></p>
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<p>There are two sets of ingredients and instructions; the cake and the icing. In
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addition there are some <strong>VERY IMPORTANT NOTES</strong> to pay attention to; some will
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be repeated because they’re <strong>VITALLY IMPORTANT</strong> for the quality of the cake.
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That cannot be overstated.</p>
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<p>Below I have included the ingredients separately but I include them within the
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instructions as well and in bold. Also in bold are some of the special notes.</p>
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<p>Finally note that depending on where you are in the world this might not work in
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the warmer months of the year and for the icing in particular.</p>
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<p>Above all, <strong>ENJOY</strong>, and <strong>I’D LOVE TO SEE PHOTOS AND HEAR WHAT YOU THINK</strong> at
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<a href="https://fosstodon.org/@xexyl"><span class="citation" data-cites="xexyl">@xexyl</span><span class="citation" data-cites="fosstodon.org">@fosstodon.org</span></a>. Questions also welcome
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there of course. Please make sure to mention me so I get a push notification as
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I don’t check it very often. Thanks and again enjoy!</p>
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<h2 id="measurements">Measurements</h2>
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<p>This was originally taken from an American magazine for women so the
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measurements are in the US standards. There is a
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<a href="http://www.onlineconversion.com/cooking.htm">nice resource</a> that has much more than
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just cooking). This will particularly matter for cups, teaspoons, tablespoons and ounces.</p>
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<h2 id="bakers-chocolate">Baker’s chocolate</h2>
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<p>Baker’s chocolate is a brand name and the product in question is unsweetened
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chocolate bars used for baking. According to a <a href="https://www.davidlebovitz.com/chocolate-faqs/">chocolates FAQ</a> it might be
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called different things:</p>
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<blockquote>
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<p>Bitter chocolate contains no sugar and is often called ‘unsweetened’ or
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‘baking’ chocolate. In some countries it’s called 100% cacao since it’s composed
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only of ground up cocoa beans, and nothing else.</p>
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</blockquote>
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<p>The FAQ suggests that you might have to look for a baking supply shop but I
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cannot offer any specific advice other than it’s unsweetened chocolate bars for
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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.</p>
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<p>Either way <strong>PLEASE STILL PAY ATTENTION TO ALL THE NOTES on the chocolate IN THE RECIPE and
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RECIPE NOTES BECAUSE THEY’RE <em>EXTREMELY IMPORTANT!</em></strong></p>
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<h2 id="special-notes-for-the-cake">Special notes for the cake</h2>
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<p><strong>PAY CLOSE ATTENTION TO THESE:</strong></p>
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<ul>
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<li><p><strong>USE <em>MARGARINE</em>! DO <em>NOT</em> USE BUTTER!</strong> 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 and it is why the cake
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was ruined.</p></li>
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<li><p>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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remember that <strong>THE AMOUNT IS BY OUNCE <em>NOT SQUARES</em> AS LISTED</strong>. See the
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measurements link if there’s any doubt.</p></li>
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<li><p>Pay careful attention to the <strong>COOK FOR ONLY THE INDICATED TIME</strong> 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.</p></li>
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<li><p><strong>REMOVE THE CAKE FROM THE PANS <em>2 MINUTES AFTER REMOVING FROM OVEN</em></strong> and
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then allow to <strong>FULLY COOL <em>ON RACKS!</em></strong> The important point is to <strong>MAKE SURE
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THAT THEY <em>DON’T OVERCOOK</em></strong>.</p></li>
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<li><p>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.</p></li>
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<li><p><strong>USE <em>WHOLE MILK!</em></strong> Don’t try skim milk or whatever per cent of fat milk you
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have.</p></li>
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<li><p>Use <strong>ONLY <em>PURE</em> VANILLA EXTRACT!</strong> <strong>DO <em>NOT USE IMITATION VANILLA!</em></strong> Not
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following this rule will lead to a worse outcome.</p></li>
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</ul>
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<h2 id="cake-ingredients">Cake Ingredients</h2>
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<ul>
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<li>3 oz unsweetened (Baker’s) chocolate</li>
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<li>2 and 1/4 cups flour</li>
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<li>2 tbsp baking soda</li>
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<li>1/2 tsp salt</li>
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<li>2 and 1/4 cups packed brown sugar</li>
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<li>3 eggs</li>
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<li>1 and 1/2 tsp <strong>PURE VANILLA EXTRACT (<em>NOT IMITATION VANILLA!</em>)</strong></li>
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||
<li>1/2 cup <strong>MARGARINE (<em>NOT BUTTER!</em>)</strong></li>
|
||
<li>1 cup (boiling) water</li>
|
||
<li>1 cup sour cream</li>
|
||
</ul>
|
||
<h2 id="cake-preparation">Cake Preparation</h2>
|
||
<ol type="1">
|
||
<li><p>Lightly grease <strong>TWO 9 x 1.5 INCH ROUND PANS</strong>; lightly dust with flour.</p></li>
|
||
<li><p>Preheat oven to <strong>350 F / 176.67 C</strong>.</p></li>
|
||
</ol>
|
||
<h2 id="cake-directions">Cake Directions</h2>
|
||
<ol type="1">
|
||
<li><p>Melt <strong>3 OZ UNSWEETENED CHOCOLATE</strong> in double boiler or small bowl over
|
||
<strong>hot (<em>BUT NOT BOILING</em>) water</strong>; let cool whilst proceeding.</p></li>
|
||
<li><p>Sift <strong>2 and 1/4 CUPS FLOUR</strong>, <strong>2 TSP BAKING SODA</strong>, and <strong>1/2 TSP SALT</strong></p></li>
|
||
<li><p>Beat <strong>1 STICK MARGARINE (<em>NOT BUTTER!</em>)</strong> in large bowl <em>until soft</em>. Again
|
||
<strong>MARGARINE, <em>NOT BUTTER!</em></strong></p></li>
|
||
<li><p>Add <strong>2 and 1/4 CUPS PACKED BROWN SUGAR</strong> and <strong>3 EGGS</strong>. Beat until light and
|
||
fluffy.</p></li>
|
||
<li><p>Beat in <strong>1 1/2 TSP <em>PURE</em> VANILLA EXTRACT (<em>NOT IMITATION VANILLA!</em>)</strong> and
|
||
<strong><em>COOLED</em> MELTED CHOCOLATE</strong>.</p></li>
|
||
<li><p>Stir in dry ingredients alternately with <strong>1 CUP SOUR CREAM</strong>; always beat
|
||
until smooth.</p></li>
|
||
<li><p>Stir in <strong>1 CUP <em>BOILING</em> WATER</strong>.</p></li>
|
||
<li><p>Pour into prepared pans.</p></li>
|
||
<li><p>Bake for <strong>ONLY 35 MINUTES</strong> (<strong>NO LONGER!</strong>) at <strong>350 F / 176.67 C</strong>.</p></li>
|
||
<li><p>When you take the cake out put the cake pans on a cooling rack for **_ONLY
|
||
TWO MINUTES AND THEN <em>IMMEDIATELY TURN CAKES OUT ON TO RACK</em><strong>. Let </strong>COOL
|
||
<em>COMPLETELY!</em>**</p></li>
|
||
</ol>
|
||
<h2 id="icing-ingredients">Icing Ingredients</h2>
|
||
<ul>
|
||
<li>4 oz unsweetened chocolate (Baker’s chocolate)</li>
|
||
<li>1/2 cup <strong>MARGARINE (<em>NOT BUTTER!</em>)</strong></li>
|
||
<li>4 cups powdered sugar</li>
|
||
<li>1/2 cup whole milk</li>
|
||
<li>2 tsp <strong><em>PURE</em> VANILLA EXTRACT (<em>NOT IMITATION VANILLA!</em>)</strong></li>
|
||
</ul>
|
||
<p>You will also need a bigger pan or bowl that can have ice water that the icing
|
||
bowl can sit in.</p>
|
||
<h2 id="special-notes-for-the-icing">Special notes for the icing</h2>
|
||
<p><strong>PAY CLOSE ATTENTION TO THESE:</strong></p>
|
||
<ul>
|
||
<li><p><strong>MAKE SURE</strong> that the melted chocolate and <strong>MARGARINE (<em>NOT BUTTER!</em>)</strong>
|
||
do not get solid.</p></li>
|
||
<li><p>For step #4 put <strong>8 to 10 ICE CUBES</strong> in a pan or big bowl (that’s big
|
||
enough that another bowl can fit in it). <strong>ADD AN INCH OF WATER</strong> and <strong>SET
|
||
THE BOWL WITH THE ICING IN THE PAN OR BOWL</strong> of ice water. <strong>DO NOT LET THE
|
||
ICING GET WET!</strong></p></li>
|
||
<li><p><strong>DO NOT LET ICING GET TOO THICK.</strong></p></li>
|
||
<li><p><strong>USE <em>WHOLE MILK!</em></strong> Don’t try skim milk or whatever per cent of fat milk you
|
||
have.</p></li>
|
||
<li><p>Use <strong>ONLY PURE VANILLA EXTRACT</strong>! <strong>DO NOT USE IMITATION VANILLA!</strong> Not
|
||
following this rule will lead to a worse outcome. As I recall the icing was
|
||
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.</p></li>
|
||
</ul>
|
||
<h2 id="icing-directions">Icing Directions</h2>
|
||
<ol type="1">
|
||
<li><p>Combine <strong>4 OZ UNSWEETENED CHOCOLATE</strong> and <strong>1/2 CUP <em>MARGARINE (NOT
|
||
BUTTER!)</em></strong> in pan. Melt and remove from heat. <strong>DO NOT LET IT GET SOLID!</strong></p></li>
|
||
<li><p>Combine <strong>3 1/4 CUPS POWDERED SUGAR</strong>, <strong>1/2 CUPS WHOLE MILK</strong> and <strong>2 TSP
|
||
</strong><em>PURE</em> VANILLA EXTRACT (<em>NOT IMITATION VANILLA!</em>)** into a bowl. <strong>STIR
|
||
UNTIL SMOOTH</strong>.</p></li>
|
||
<li><p>Add chocolate mixture.</p></li>
|
||
<li><p>Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it’s
|
||
thick BUT not too thick. <strong>Make <em>SURE</em> ICING DOES <em>NOT</em> GET WET!</strong> The idea is to
|
||
<strong>MAKE THE BOWL IT’S IN COLD <em>BUT TO NOT LET THE ICING GET WET!</em></strong></p></li>
|
||
</ol>
|
||
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||
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