Hi, According to the recipe, decrease the baking soda to 3/4 teaspoon and omit the salt. The flour amount remains the same. Jeanne
On 8/30/20, Samuel Wilkins via Cookinginthedark <[email protected]> wrote: > Can you substitute all purpose flour and baking soda with self-raising > flour, and if so, how much do you need? > > On 29/08/2020 18:43, Jeanne Fike via Cookinginthedark wrote: >> cocoa fudge cake recipe >> 1 2/3 cups all purpose flour >> 1 1/2 cups granulated sugar >> 2/3 cup cocoa >> 1 1/2 teaspoons baking soda >> 1 teaspoon salt >> 1 1/2 cups buttermilk >> 1/2 cup shortening >> 1 teaspoon vanilla >> 2 eggs >> frost with icing of your choice if wish >> Heat oven to 350 degrees. Grease and flour a rectangular pan, 13 by 9 >> by 2 inches. Beat all ingredients on low speed, scraping bowl >> constantly, 30 seconds. Beat on high speed, scraping bowl >> occasionally, 3 minutes. Pour into pan. Bake 30-35 minutes or until >> wooden pick inserted in center comes out clean. Cool. >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > > -- > Regards, > > Samuel Wilkins > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
