Re: Devil's Food Cake

Posted by Charles on June 08, 1997 at 21:04:16:

In Reply to: Devil's Food Cake posted by Elaine Poncelet on June 07, 1997 at 00:42:20:

Elaine,

This is not an easy task as recipes for Devils Food and Chocolate Cakes seem to be used interchangeably.

Here is my theory:

Devils Food cakes are typically moister and have a bolder chocolate flavor. I can explain why below!

Here are the ingredient differences I find in most recipes:

DEVILS FOOD CAKES:

Buttermilk or Sour Cream....will add moisture and nutritional quality.

Unsweetened, Bittersweet, Semisweet Chocolate or Dutch Process Cocoa. Dutch Process Cocoa has 22-25% cocoa butter.
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CHOCOLATE BUTTER CAKES:

Water or milk....no buttermilk or sour cream.

Non Alkalized Cocoa= 10-21% cocoa butter.

Sure hope this sheds some light. If anyone has a bonafide answer I would love to read it and store it in my memory banks.

Heres some food for thought:

#1...Why do they call it chili sauce?..."the #10 of tomato product".

#2...Why do we call the fruit dish a monkey dish in restaraunts?

Respectfully,

Charles Rivers, CEC

Follow Ups:

• Re: Monkey Dish Karen Upright 22:33:21 8/28/97 (0)