That would work! Sighted folks place such an emphasis on how things look, rather than taste! I mean, the cocoa would give it a more brown color! Sheesh! I did a dumb thing the other day, and although it was not anything of harm, still, my sons noticed it. I had 2 small containers, one with soft spread margarine in it, and the other with small curd cottage cheese. Both were almost finished. I somehow must have gotten the covers mixed up, so the cottage cheese container went in the recycle bin with the margarine cover, and what was left was the Parkay margarine spread with the cottage cheese cover! They commented, and understood how I could get 'em mixed up, but said it looked oddd! Guess I could have put the respective cover underneath the respective container, and been on top of the situation then! Amazing how many things folks notice!
Courage is Fear that has said its prayers. -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of [email protected] Sent: Friday, August 30, 2013 5:27 AM To: [email protected] Subject: [CnD] Appearance of cakes. Hi, Lisa and List, This has nothing to do with microwave cakes, but I'll share this baking story with you. Years ago I made a coconut cake with a chocolate top for a family gathering. The chocolate top was made by adding cocoa to some of the cake batter and putting it in the bottom of the bundt pan before adding the rest of the batter. Although the cake was not over baked, several people thought it was burned and hesitated to eat it. I don't make this cake any more. As I write this, I am thinking that maybe I should try it again and marble the chocolate batter through the cake. Blessings, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
