Ingredients
2 blocks oleo
1/2 c. Crisco
3 c. sugar
3 c. cake flour
1 c. milk
5 eggs
1 Tbsp. vanilla
4 Tbsp. cocoa
1/2 tsp. baking powder
1/4 tsp. salt
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix flour, salt, baking powder and cocoa. Sift together. Cream the oleo, Crisco and sugar. Add eggs, one at a time. Start with flour and milk and end with flour. Mix well and put in tube cake pan. Cook at 325° for 1 hour or until done.
chocolate cake → is source of → Salmonella enterica serovar Thompson
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
“Commercially available chocolate cake mixes had final pHs above 8.3 and contained no detectable monomeric flavanols after baking.”
monomeric flavanols → undetectable → commercially available chocolate cake mixes
“The source of infection for the Salmonella enterica serovar Thompson outbreak in the 10 schools of Busan Metropolitan City is chocolate cake.”
chocolate cake → is source of → Salmonella enterica serovar Thompson