Dry Chocolate Cake
Dear Aunt Daisy, Regarding Constant Reader's disappointment with her chocolate cake I was advised many years ago by the proprietress of a popular cake kitchen to use more baking powder when using a plain cake recipe to make a chocolate cake, e.g. in a recipe which calls for 2 teaspoon as a coffee cake I use a good teaspoon when making a chocolate cake with the same recipe. Also use a little more liquid, mixing the cocoa with boiling water to bring out the flavour. 1 think Constant Reader could use about half a small cup’of boiling water or more mixed with the cocoa in her recipe. I use a good teaspoon cream of tartar baking powder to 2 oz. butter, 4 oz. sugar, 34% oz. flour, 3% oz. best cornflour, 1 dessertspoon cocoa, 4% small cup boiling water, vanilla and salt. I think this should keep. -Meg, Ranfurley.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19570201.2.46.3.2
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New Zealand Listener, Volume 36, Issue 912, 1 February 1957, Page 23
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152Dry Chocolate Cake New Zealand Listener, Volume 36, Issue 912, 1 February 1957, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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