rich, moist chocolate cake

Are we talking commercially or for the household? And what quantities?

Commercially, for super fresh, smaller quantities, there is an outfit,=20 R.L Schreiber, that is reliable and good. They come by the restaurant, according to need and schedule, replenisch=20 what is needed.

have independent contractors with a van in most larger cities and=20spices is what they do.For large quantities, that is competitively bid out as a commodity from=20approved vendors or per contract from the spice mill. For the household it is much more difficult with freshness. I would recommend to buy whole spices in bulk with friends or neighbors=20 from SF Spice Company < > or their equivalent on=20the east-coast < >.Only buy as much as you can use up within 3- 6 month or keep airtight in =the freezer (whole) and grind (small, cheap coffe mill) what you need=20for a few weeks. Don't buy ground pepper, Allspice, Anis, Nutmeg, etc. ground, grind it=20 yourself, fresh as you need it and you will notice a marked difference.

That will go a long way towards quality. Some people buy sage once, for=20 the thanksgiving turkey and 3 years later they are still using the 4=20 ounce jar.

If at all possible, grow herbs yourself (windowsill is OK) and use them=20 fresh as you need it.

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

Go to Hershey's website and look up the Black Magic chocolate cake. Rich, moist, and intensely chocolaty, especially if you add a couple teaspoons of espresso or use coffee rather than boiling water.

Seriously, it's one of the best chocolate cake recipes ever.

kimberly

Results for: Black Magic chocolate cake=20 There are currently no recipes for Black Magic chocolate cake. Please check back again for new recipes.

But Google finds it:

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: BLACK MAGIC CAKE Kategorien: Baking, Chocolate Menge: 1 Rezept

1 teasp. Baking powder 1 teasp. Salt 2 Eggs 1/2 cup Vegetable oil 2 cups Sugar 1 -3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 2 teasp. Baking soda 1 cup Buttermilk or sour milk* 1 cup Strong black coffee OR 2 teaspoons powdered -instant coffee plus 1 cup boiling water 1 teasp. Vanilla extract

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D Hershey's -Erfasst *RK* 05.12.03 von -H.W. Hans Kuntze, CMC

1. Heat oven to 350=B0F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

1. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

2. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

• To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

=3D=3D=3D=3D=3D

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

Penzey's has some of the best spices I've ever purchased. They are headquartered in Wisconsin - have stores in several states. I ordered some Tuesday and received them yesterday. They have a website and will send you a catalog.

I just got thru eating the Chocolate Death cake made from the recipe.

My comments: It completely satisfied my chocolate desire -- much better than a couple dozen Droste chocolates!

I did take a person's hint to put parchment paper on the bottom and it turned out after 5 minutes ileft in the pan, onto the counter, beautifully.

With this recipe and my taste, I did not miss any frosting, as I don't really care for frosting on a cake, only perhaps a little glaze occasionally.

I followed directions to the letter. The only problem I had was I think I overdid it on the eggs whipping to a stiff peak. They came out in 4" squares like pieces of snow. I don't know when to stop on beating eggs in the Kitchen Aid in a copper bowl. If I had beaten them by hand, perhaps I would have been able to judge better.

I baked it 45 minutes. It had barely a dark line around the cake indicating that it might have gone a little too long. My oven was 350 and it was tested recently for accuracy using an oven thermometer.

The cake was too dry, but had the chocolate taste I desire. I'm thinking that next time I will whip my eggs by hand, and perhaps bake it 40-43 minutes.

Thanks for this great recipe. Dee