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Old 08-24-2009, 09:54 AM   #11
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Originally Posted by Nicholas Mosher View Post
So I tried Katie's Black Devil's Food Cake recipe today, and served it to a couple guests (something I rarely do with a recipe I've never tested, but I tend to trust recipes here that are labeled TNT).

I also need to read Alix's recipe...
Nick, mine is DEFINITELY heavier. Its very moist and a bit dense. I don't find it gives that oily mouth feel though as the moisture comes from the boiling water bit. Let me know what you think of it.
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Old 08-29-2009, 04:26 PM   #12
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Just wanted to mention that I haven't abandoned the thread - I'll be making another cake on Monday hopefully.

Thanks for all the recommendations so far.
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Old 08-30-2009, 10:40 PM   #13
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i will be making katie cake tomorrow. i need a success
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Old 08-31-2009, 03:46 AM   #14
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wow, that chocolate cake looks so good! I have to try too. Thanks.
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i will be making katie cake tomorrow. i need a success
katie's cake is fantastic!!
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Old 08-31-2009, 03:49 AM   #15
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First post in this thread is my husband's favorite cake in the world. The cake itself stands alone, and is the first part of the recipe. Its easy and easily the moistest cake I've made without adding some kind of veggie or oil to the mix. Try it.

My other suggestion would be to Google chocolate beet cake or Maritimers chocolate cake. Its the cake I ask for every year for MY birthday and its wonderful.
alix i read your recipe and it sounds yummy!! but i have questions:

3/4 cup cocoa and then fill to 1 1/2 cups with very hot water
1/2 tsp baking soda in the cocoa measuring cup pour in 1/3 cup hot water, swish around to get all the cocoa remnants out.

do you use dry cocoa powder? and if so do you measure your dry cocoa powder in a 2 cup or 4 cup liquid measuring cup?
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Old 08-31-2009, 10:43 AM   #16
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I measure the dry cocoa in a liquid measuring cup and then fill with boiling water to make a cocoa sludge. I use a 2 cup measuring cup for that. The second step is to put the baking soda in the used measuring cup and to add 1/3 cup boiling water to that. It fizzes the soda, and gets all the last bits of chocolate goodness out of the cup.

Does that help?
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Old 08-31-2009, 01:29 PM   #17
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I measure the dry cocoa in a liquid measuring cup and then fill with boiling water to make a cocoa sludge. I use a 2 cup measuring cup for that. The second step is to put the baking soda in the used measuring cup and to add 1/3 cup boiling water to that. It fizzes the soda, and gets all the last bits of chocolate goodness out of the cup.

Does that help?
ok i just wasn't sure. i didn't think the dry and wet measuring cups came out the same amounts.
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