what difference 1 tablespoon of cocoa makes in a 2 layer cake.

also what the milk in a recipe does for the consistency. if it calls for 1.5 cups but you only use 1, does it get drier? less spongy?

i don't think baking is that exact. i mess with the quantity of vanilla extract all the time. *grin*

if that 1 tbsp is used elsewhere - perhaps in lieu of say, flour in preparing the baking pans

i suspect you are correct: it was converted from some other measurement system. that "feels" right

no - it's not used elsewhere. and it's MESSY to remove a tbl from a full cup.

i think you must be right Eboni. i tend to make things like cookies and brownies and bread and scones, where it is often "feels right"

i rarely bake things like sponge cakes. we'll find out. it was supposed to be 1.5 cups buttermilk

otoh, i already learned a few years ago that if i leave out the baking soda, i get wonderful brownies, not cake layers. *grin*

yeah, because the baking soda helps the layers to rise. I bet your recipe was a converted one, too.

www.bakingandbakingscien... here is some really nerdy baking science stuff for you. It can make a big difference, though.

yes, i knew that baking soda is a leavening agent. it was a mistake - i forgot the soda. realized as i put the cake in.

so i made 2 new layers as the old ones cooked. they were so good, i use one now as the middle layer of what is now a THREE layer cake

we'll see what happens now that i shortchanged the buttermilk in the brownie layers.

I like really heavy brownies myself, so I say thumbs up on that one, haha. British brownies tend to be a lot more cake like than US ones.

oh great link, Thau! thank you. i like the way this explains things.

doesn't know the answer, but wants to eat the result

it is a fantastic cake, Armi. i make it once a year for my son's bday. my office mates LOVE it.

it has 2 pounds of butter, not incl the buttermilk

even better! yum!

gonna make one for the rest of us? s726.photobucket.com/alb...

dream on, DirkM

a pic at least

cake!

eats it