Text 30183, 59 rader
Skriven 2012-10-07 01:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: inwestments 381
=======================
 ML> as "#1 most famous dish."
 JW> Oh I've had that! [g]

I haven't lately. It's about time to go to one of those
places. Sometimes I enjoy most famous dishes, though more
often I go for most obscure ones.

 JW> Speaking of flour when news of the American Midwest (and Ontario)
 JW> drought first came out I purchased 20 kg each of white, brown and
 JW> rye flour, 12 boxes of cereal, 12 boxes of crackers

Do you have weevil insurance? 

==

 ML> And the heck with the heirs!
 JW> Exactly. We heirs can cope for ourselves.

Nonetheless I remain a little sore at my parents for leaving
behind what is essentially a teardown.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Hershey's Fudge Cake
 Categories: Cakes, Desserts
      Yield: 1 servings

  1 3/4 c  Unbleached Flour, Unsifted          2 lg Eggs
      1 ts Baking Powder                       1 ts Vanilla Extract
      1 ts Baking Soda                       2/3 c  Cocoa (Less if using Dutch
    1/2 ts Salt                                     Process)
    1/2 c  Vegetable Shortening Or           1/4 c  PLUS 2 to 3 Tbls Hot Water
           Vegetable Oil                       1 c  Milk Mixed With 1 Tbls
  1 1/2 c  Sugar                                    Water (To Make Sour Milk)

  This has been one of the most popular cakes Hershey has ever introduced. I
  have made it since the 1950's so I would consider it a classic. Grease the
  bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the
  oven to 350 degrees F.

  Combine the flour, baking powder, baking soda, and salt, blending well, and
  set aside.  Cream the shortening and sugar, with an electric mixer set on
  high, and beat in the eggs and vanilla extract and continue beating until
  light and fluffy.  Blend the cocoa into the hot water to make a smooth
  paste.  Gradually add the cocoa mixture to the creamed mixture, stirring to
  blend well.  Add the flour mixture alternately with the milk to the creamed
  mixture, beating well after each addition. Pour the batter into the
  prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until
  the tops spring back when lightly pressed. Cool on racks for 10 minutes and
  remove from the pans to cool completely.  Frost with Chocolate-Buttercream
  Frosting.

  From The Food Fare Section Rocky Mountain News September 3, 1986

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