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By
04/10/2008
Using the cocoa on dark desserts prevents the white flour around the edges of the product, too. The finished product looks so much better!
By Susie from Buckhead (Guest Post)
10/03/2007
That is a great idea for a chocolate cake.
Here's another idea.-
My friend took a class at a local college on cake decorating, This is what profesional bakers use. To use just spread evenly around your pan. Pour in cake batter and bake. It has no messy crust.
1/4 C of canola oil
1/4 C of Crisco shortening
1/4 C of Plain or All Purpose Flour
Mix it well with an electric mixer. Store in an air tight container. Store in the freezer. This last a long time in the freezer. You can use any measure if you needed more. Just make sure that it is equal.
By
10/03/2007
if you are making cakes or brownies from a mix, you can also use a bit of the mix itself to coat the pan.
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