Merge pull request #15 from xexyl/ferguson-fixes · ioccc-src/temp-test-ioccc@edbc308 (original) (raw)
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Double-layered Chocolate Fudge Cake
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Here’s a delicious double-layered chocolate fudge cake (picture) that is
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something of my mum’s speciality. It’s complicated and I should warn that nobody
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has seemed to get it down as well as she has but it’s well worth the effort if
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Here's a delicious double-layered chocolate fudge cake that is
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something of my mum's speciality. It's complicated and I should warn that nobody
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has seemed to get it down as well as she has but it's well worth the effort if
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`you love chocolate. My late stepmum who only liked white chocolate loved this
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`cake!
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There are two sets of ingredients and instructions; the cake and the icing. In
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`addition there are some notes to pay attention to; some will be repeated because
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they’re really important for the quality of the cake.
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they're really important for the quality of the cake.
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Below I have included the ingredients separately but I include them within the
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`instructions as well and in bold. Also in bold are some of the special notes.
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Finally note that depending on where you are in the world this might not work in
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the warmer months of the year for the icing in particular. Oh and here’s an
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amusing fact about the IOCCC and chocolate. Did I say ‘the IOCCC’? I actually
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meant ‘an IOCCC’: it stands also for ‘International Office of Cocoa, Chocolate
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and Sugar Confectionery’. Perfect.
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the warmer months of the year for the icing in particular. Oh and here's an
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amusing fact about the IOCCC and chocolate. Did I say 'the IOCCC'? I actually
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meant 'an IOCCC': it stands also for 'International Office of Cocoa, Chocolate
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and Sugar Confectionery'. Perfect.
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See also the International Original Chocolate Cake Contest tweet from
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`fellow IOCCC winner Ilya Kurdyukov (GitHub) as well as the
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Measurements
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`http://www.onlineconversion.com/cooking.htm. This will particularly matter
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`for cups, teaspoons, tablespoons and ounces.
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For example a US cup is not the same as Canadian cup and a metric cup differs
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too. There’s also a difference for teaspoons and tablespoons: there are metric,
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UK and US teaspoons and tablespoons. There’s both a UK and US ounce also.
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Baker's chocolate
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Baker’s chocolate
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Baker’s chocolate is a brand name and the product in question is unsweetened
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Baker's chocolate is a brand name and the product in question is unsweetened
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`chocolate bars used for baking. According to a chocolates FAQ it might be
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`called different things:
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Baker’s chocolate
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The FAQ suggests that you might have to look for a baking supply shop but I
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cannot offer any specific advice other than it’s unsweetened chocolate bars for
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cannot offer any specific advice other than it's unsweetened chocolate bars for
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`baking. The FAQ talks about what looks like substitutes but I have no idea what
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that would turn out as; I somehow suspect it wouldn’t be good.
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that would turn out as; I somehow suspect it wouldn't be good.
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Either way please still pay attention to the notes on the chocolate in the recipe and
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recipe notes because they’re really important!
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recipe notes because they're really important!
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Special notes for the cake
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Special notes for the cake
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USE MARGARINE. Butter does not work well.
Over the years they changed the size of the unsweetened chocolate squares;
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they used to be one ounce each now they are ¼ ounce each square so be sure to
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they used to be one ounce each now they are 1/4 ounce each square so be sure to
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9292`note the amount is by ounce not squares as listed. See the measurements link
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if there’s any doubt.
Pay careful attention to cook for only the indicated time.
Remove the cake from the pans 2 minutes after removing from oven. Then allow
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to fully cool on racks. The important point is that they don’t overcook.
When the recipe was first written they sold powdered sugar in a box; now
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it’s confectioners sugar in a bag. My mum experimented with the amount and
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it's confectioners sugar in a bag. My mum experimented with the amount and
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9999`found that 4 cups seems about right.
She uses whole milk for this recipe; she doesn’t know if it really matters
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She uses whole milk for this recipe; she doesn't know if it really matters
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101101`but given that she and I both prefer skim milk except for here and in
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102102`chocolate milk I would recommend whole milk for this recipe too. In any case
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103103`it turns out great!
Use only pure vanilla extract! Do not use imitation vanilla!
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if there's any doubt.
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to fully cool on racks. The important point is that they don't overcook.
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Cake Ingredients
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- 3 oz unsweetened (Baker’s) chocolate
- 2 and ¼ cups flour
- 3 oz unsweetened (Baker's) chocolate
- 2 and 1/4 cups flour
- 2 tbsp baking soda
- ½ tsp salt
- 2 and ¼ cups packed brown sugar
- 1/2 tsp salt
- 2 and 1/4 cups packed brown sugar
- 3 eggs
- 1 and ½ tsp vanilla
- ½ cups margarine
- 1 and 1/2 tsp vanilla
- 1/2 cups margarine
- 1 cup (boiling) water
- 1 cup sour cream
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Cake Directions
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Melt 3 oz unsweetened chocolate in double boiler or small bowl over
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135136`hot (but not boiling) water; let cool whilst proceeding.
Sift 2 ¼ cups flour, 2 tsp baking soda, and ½ tsp salt
Sift 2 1/4 cups flour, 2 tsp baking soda, and 1/2 tsp salt
Beat 1 stick margarine in large bowl until soft.
Add 2 ¼ cups packed brown sugar and 3 eggs. Beat until light and
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Add 2 1/4 cups packed brown sugar and 3 eggs. Beat until light and
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139140`fluffy.
Beat in 1 ½ tsp vanilla and cooled melted chocolate.
Beat in 1 1/2 tsp vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with 1 cup sour cream; always beat
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142143`until smooth.
Stir in 1 cup boiling water.
- 4 oz unsweetened chocolate (Baker’s chocolate)
- ½ cup margarine
- 4 oz unsweetened chocolate (Baker's chocolate)
- 1/2 cup margarine
- 4 cups powdered sugar
- ½ cup whole milk
- 1/2 cup whole milk
- 2 tsp vanilla
Make sure that the melted chocolate and margarine does not get solid.
For step #4 put 8 to 10 ice cubes in a pan or big bowl (that’s big
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For step #4 put 8 to 10 ice cubes in a pan or big bowl (that's big
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173174`enough that another bowl can fit in it). Add an inch of water and then set
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174175`the bowl with the icing in the pan or bowl of ice water. Do not let the
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175176`icing get wet!
Do not let icing get too thick.
Use whole milk.
Use only pure vanilla extract! Do not use imitation vanilla!
Combine 4 oz unsweetened chocolate and ½ cup margarine in pan.
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Combine 4 oz unsweetened chocolate and 1/2 cup margarine in pan.
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185187`Melt and remove from heat. DO NOT LET IT GET SOLID.
Combine 3 ¼ cups powdered sugar, ½ cups whole milk and 2 tsp
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Combine 3 1/4 cups powdered sugar, 1/2 cups whole milk and 2 tsp
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187189`vanilla
into a bowl. Stir until smooth.`
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Add chocolate mixture.
Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it’s
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thick BUT not too thick. Make sure icing doesn’t get wet! The idea is to
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MAKE THE BOWL IT’S IN COLD but not let the icing get wet.
Set bowl in pan/bowl of ice and water. Beat with spoon/mixer until it's
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thick BUT not too thick. Make sure icing doesn't get wet! The idea is to
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MAKE THE BOWL IT'S IN COLD but not let the icing get wet.
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Cake Directions
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Icing Ingredients
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Special notes for the icing
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Icing Directions
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© Copyright 1984-2020, ` `@@ -203,3 +203,5 @@ Icing Directions |
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