Latest Devil's food cake Stories
The choice of leavening agent is a key factor in the levels of cocoa anti-oxidant activity and flavanols in a baked product, U.S. researchers said. Scientists at The Hershey Co. and Brunswick Laboratories in Norton, Mass., found more than 85 percent of cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. The scientists initially saw that 50 percent to 95 percent of the flavanols were lost in making chocolate cakes. After further...
- To talk saucily.
- Insolent, opprobrious language; impertinent abuse.