When a recipe I'm making is chocolate and the recipe tellsme to 'grease and dust lightly with flour', I substitute the flour for cocoa poweder(lightly) and dump out the extra by tapping the sides of the pan once I have dusted the pan. It looks distastful to me to see 'white' flour' on the outside of my chocolate cake. This tip makes it beautiful and a little extra cocoa never hurts' anything ! My family and I have been doing thiss for years and the cake comes out clean from the pan(which was
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jingle (11 discussions) on Feb 8, 2010 at 07:07 AM
Thanks for a great and oh, so handy suggestion.
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pattithebaker (2 discussions) on Feb 6, 2010 at 09:14 AM
I've done this myself and it works beautifully. I bake a lot for church that I belong to for a bereavement group and sometimes, I need to bake a quickly, so I keep cocoa powder on hand for that very purpose.
