When making chocolate brownies or cake and the recipe says "grease and flour the pan" substitute Nestle's Quik for the flour. The cake, or whatever you're making, will release from the pan more easily and the extra taste on the sides is a real family pleaser (especially when you make chocolate fudge brownies).
By Jan from West Portsmouth, OH
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if you are making cakes or brownies from a mix, you can also use a bit of the mix itself to coat the pan.
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.
Using the cocoa on dark desserts prevents the white flour around the edges of the product, too. The finished product looks so much better!
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