PING: Davida Chazan

You are most welcome! Now you can use the basic batter to make all kinds of cakes. For instance, a marble cake where you keep back 1/3 of the plain batter back and then add to that part, coffee powder and/or cocoa with a touch of liqueur to keep it from being too dry. Then swirl it inside and bake in a spring form bundt pan. I've also chopped up nuts and thrown in chocolate chips to the dry before adding the wet and made it that way. I've also substituted water for the orange juice, added more sugar and then melted chocolate or cocoa powder into the batter for a simple chocolate cake. Be creative, you just can't kill this recipe.

On Sun 23 Jan 2005 04:09:46a, Davida Chazan - The Chocolate Lady called across the abyss...

Great ideas, and I've taken notes to put with the recipe!

Wayne

Please could you include the baking temp and how long to bake? thanks

Davida Chazan - The Chocolate Lady wrote:

When I baked this yesterday, I baked it at 350 degrees F. for abou 40-45 minutes.

Wayne

On Sun 23 Jan 2005 01:19:03p, Darawen Littlestich called across the abyss...

Ah... sorry! I bake it at about 180oC (what's that - 350oF? really? Sounds high to me.) for about 20 minutes or so (doesn't seem to matter if I use the turbo fan or not), but if it isn't brown on the top by then, I'll give it another 7-10 minutes and that usually does it.

You'll be looking for a fairly deep golden color.

Sounds like a long time. I bake at about that for 20-30 minutes, but I almost always use the turbo fan.

On Mon 24 Jan 2005 12:47:21a, Davida Chazan - The Chocolate Lady wrote in rec.food.baking:

I don't have a turbo fan. Perhaps that's the difference.

Wayne