Comments on: Devil’s Food Cake http://www.petertan.com/blog/2003/11/10/devils-food-cake/ Living One Day At A Time Fri, 21 Nov 2008 00:48:24 +0000 http://wordpress.org/?v=2.6.3 By: et http://www.petertan.com/blog/2003/11/10/devils-food-cake/#comment-146 et Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2003/11/10/devils-food-cake/#comment-146 I've also wondered why it was called "Devil's Food cake". Peter, what's your secret for a really moist cake - wuld it be to add in more cooking oil or more water? I’ve also wondered why it was called “Devil’s Food cake”.

Peter, what’s your secret for a really moist cake - wuld it be to add in more cooking oil or more water?

]]> By: petertan http://www.petertan.com/blog/2003/11/10/devils-food-cake/#comment-147 petertan Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2003/11/10/devils-food-cake/#comment-147 et, Devil's Food Cake because this cake is so delicious, rich and chocolatey that it is devilishly sinful to be eaten. My cakes do not always turn out nice and moist. I think managing the temperature and baking time is important. Usually I will only get it just the way I like it after several attempts at tweaking the above. Also bear in mind that the oven's temperature dial is not always accurate. It is all a matter of trial and error. Happy baking. et,
Devil’s Food Cake because this cake is so delicious, rich and chocolatey that it is devilishly sinful to be eaten.

My cakes do not always turn out nice and moist. I think managing the temperature and baking time is important. Usually I will only get it just the way I like it after several attempts at tweaking the above. Also bear in mind that the oven’s temperature dial is not always accurate. It is all a matter of trial and error. Happy baking.

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