Priscilla wrote:

> I'm baking a cake for a church meeting tomorrow. It's going to be a
> 9x13 yellow cake, and I want a simple and easy yet good tasting
> something to put on top of it.
>
> I've often sifted 10x sugar over a cake, but I'm wondering about 10x
> sugar plus powdered cocoa? Would that taste funny?
>
> Maybe I should just put some together and taste it?

Depends on the cocoa: Uncooked "normal" cocoa tends to have a rather harsh
taste. Dutch-processed cocoa would be a *little* better, but I think the
best would be to get powdered chocolate. I usually see it next to the
cocoa, so it shouldn't be too hard to find; I think Ghirardelli and Nestle
both make it.

By the way, you can make the cake prettier by putting a stencil over it
before sifting the topping on. But you probably already knew that.

Bob