In article >,
"Bob" > wrote:

> 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.

Good idea.

> 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.

Yeah, I did. I was being lazy and trying to go with what I had in the
house.

In the end I fizzled out on baking the cake. I did make some low-carb
roll-ups (slices of ham slathered with cream cheese seasoned with dill
and garlic powder then rolled up around a dill pickle spear), since I'd
promised to bring something the low-carbers could eat, and I'm going to
cheat and go by way of the grocery store where I'll pick up a nice cake
or other pastry item. They have some decent glazed fruit piled over
custart tart-thingies that are not too bad.

Thanks for all the good ideas anyway, everyone. I still have all the
baking ingredients, so maybe I'll bake a cake for my coworkers sometime
soon. I think they look back wistfully at the days before I hit a bad
blood glucose reading and started low-carbing!

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal