SC - Re:
Cindy Renfrow
renfrow at skylands.net
Fri Feb 12 08:57:07 PST 1999
Crisco is solid vegetable shortening. 1 Cup of Crisco and 6 Tablespoons of
water are the equivalent of 1 cup of butter (according to the Crisco label).
I use the stuff mostly for greasing baking tins.
Bear
> I recieved the following recipe from a friend in the US.
> I got the explanation that crisco was some sort of 'cooking lard'
> but it's not available here in Sweden and I haven't seen anything
> similar to it either.
> Has anyone got any ideas what i can use for a substitute (and a suitable
> amount of it as well)?
> My first thought was just to increase the amount of butter but i'm at a
> loss concerning the amount of it anyway.
> I'm dying to try this recipe, i'm quite a chocolate junkie from time to
> time.
>
> Angus MacIomhair aka Brokk aka Håkan Hedrén
>
> > Hello Brokk,
> > Here's my wonderful recipe, just as I promised!
> >
> > Texas Chocolate Sheet Cake
> >
> > Large Bowl 2 cups flour 1 teaspoon baking
> > soda
> > 2 cups sugar 1/2 teaspon salt
> >
> > Saucepan bring following to a boil:
> > 1 stick margarine (1/4 lb) 1/2 cup Crisco
> > 4 tablespoons cocoa (real) 1 cup water
> > Pour the boiled ingredients over the dry ingredients in the large
> > bowl, stirring well.
> > Add: 1/2 cup buttermilk
> > 2 eggs, slightly beaten
> > 1 teaspoon vanilla
> > Mix well, put in a cookie sheet. It will look sort of silly, but do
> > it. Bake @ 400 degrees F. for 20 minutes.
> > Frosting:
> > Melt & bring to boil: 1 stick butter (1/4 lb) 1 box
> > powdered sugar (1lb)
> > 4 tablespoons cocoa 1 teaspoon
> > vanilla
> > 1/4 cup milk 1 cup
> > pecans/walnuts
> > Spread on hot cake 10 minutes after it comes out of the oven.
> >
> > I rarely bake this cake because I tend to eat it until it's gone. :)
> > Try it and enjoy it. See what you think of it.
> > Fondly,
> > Gaade/Adele
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