Re: The greatest topic for RASFF ever...

"David Goldfarb" <goldfarb@[EMAIL PROTECTED]
> wrote
> In article <DUGCj.88174$pM4.7564@[EMAIL PROTECTED]
>,
> Karl Johanson <karljohanson@[EMAIL PROTECTED]
> wrote:
>>Can you tell the difference between devil's food cake and other
>>chocolate cake?
>
> Is there a difference?  I find that I don't know what "devil's food"
> actually is, other than chocolate cake with chocolate icing.

Apparantly devil's food cakes use more butter (or margerine or oil), and 
less eggs than other similar cakes. Wikipedia also includes: "Real 
chocolate is typically what distinguishes a 'devil's food cake' from a 
chocolate cake."

The wikipedia entry (which uses the "Oxford Companion to Food" as a 
reference) also mentions a "red velvet cake", which I'd never heard of 
before. Not sure I'd like beets in my cake...

Karl Johanson