I love the appearance of old typewriter letters, with e’s that look like o’s and the type lighter or darker based on the person’s finger strength or the age of the ribbon. These days of crisp print generated by high quality (yet disposable) printers has reduced some of the character we used to get … Continue reading
As discussed on a previous post, Devil’s Food Cake is considered the yin to Angel Food Cake’s yang (or the yang to the yin, heh). Where Angel Food is light and airy, Devil’s Food is dark and rich. After reading this recipe and comparing with my previous research, I have come to the conclusion … Continue reading
A while back I made this cake and it is delicious! It is not sweet like an iced cake, nor sweet like coffee cake. It is somewhere in between. Because the egg whites are beaten and added last the cake is airy and light of texture. Be careful to bake it long enough or the middle … Continue reading
I know I have posted various spice cake recipes in the past, and here is another. As previously stated, I like spice cake because it isn’t the same ol’ chocolate cake. With a cream cheese or vanilla buttercream icing this would be a pleasant treat. Of course this recipe, like so many vintage recipes, assumes … Continue reading
There appear to be a large variety of recipes on the internet for Boston Fudge Cake. Some are very modern and do not use sour milk, some use sour cream, some use buttermilk. From what I can tell, a fudge cake is going to be more like a brownie, more dense than a standard chocolate … Continue reading
Gram's Recipe Box 