After my jam-making escapade, I decided it was time for some dessert. I tried the Black Magic Chocolate Cake Recipe with Peppermint Frosting from The Good Housekeeping Cookbook (1949).
Be forewarned that this is an exacting recipe, unlike modern recipes. It instructs, for example, to mix the cake batter with 150 strokes, and then goes on to explain what a "stroke" consists of. Nonetheless, it is well worth a try!
This cake is nice and light, with a magnificent flavor. I noticed, however, that it left a slightly metallic aftertaste, though I was the only one who noticed. I attribute this to the fact that there's nothing to neutralize the 1 teaspoon of baking soda called for in the recipe. If you try the recipe, I recommend substituting part of the milk with buttermilk to avoid this problem. I will definitely be trying this recipe again!
No comments:
Post a Comment