SC - Chocolate cake, crisco question, OT-OOP
Brokk
H940114 at stud.kol.su.se
Fri Feb 12 08:08:24 PST 1999
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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