I found the recipe on the very website mentioned on the photo.
I wanted to copy it and post it here in a spoiler box, but neither this one nor the other three versions I found elsewhere are written in a straightforward manner.
They’re all full of descriptive paragraphs, extra instructions and photos…
So I’m just going to post the link.
It sounds a bit fiddly for the way I cook these days… but tasty.
Yikes! Kind of “How to Bake a Cake for Dummies” with all the side instructions, etc.
I quibble with the instructions to rinse out the bowl and beaters after making the yolk mixture and before beating the egg whites. You need to thoroughly wash them to remove all traces of fat or the whites won’t fluff up.
Or, just use another bowl and beaters.
I just looked at a number of her other recipes – they are all like that!
As you said, the recipe is a mish mash.
I’ve collected it all together, and did some of my own editing to make it easier to follow.
Remember that it is a custard, thus the weather and altitude and the oven’s accuracy will affect the outcome. On the bright side, it will always be edible unless you burn it.
.
Chocolate Magic Custard Cake
Course: cake/dessert
Prep Time 20minutes
Cook Time 45minutes
Chilling 1 hour
Total Time 2hours
5minutes Servings 9 slices
INGREDIENT PREPARATION
For this cake, it’s important that all your ingredients are at room temperature. Get the eggs and milk out of the fridge at least an hour before baking.
Egg size is large.
Ingredients (US Customary measurements):
For the egg yolk mixture
– 4 egg yolks at room temperature
⅔ cup granulated white sugar
1 teaspoon vanilla extract
½ cup salted butter, melted
2 cups of milk (whole milk 3.25% milk fat) at room temperature or lukewarm (I’d use lukewarm)
¾ cup cake or all-purpose flour (it’s custard use all-purpose)
⅓ cup unsweetened cocoa powder
For the egg white mixture
4 egg whites
1 Tablespoon white granulated sugar
½ teaspoon salt
Instructions
1) Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking.
2) Separate the eggs. Yolks in one bowl and whites in another.
Make the Egg yolk mixture
1) Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes)
2) Pour in the cooled melted butter and mix for 1 minute on low speed.
3) Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine.
4) Slowly pour in the milk while beating the mixture and until just combined.
5) Set the bowl aside.
Preheat the oven to 325° F
Make the Egg white mixture
1) With clean, dry beaters, or whisk beat the egg whites on medium speed for 1 minute and then add the sugar and salt.
2) Continue beating the whites until they form stiff peaks when the beaters or whisk is lifted from the bowl (do not overbeat or they will curdle) .
Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. .
Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal. .
Pour the mixture into your prepared pan and bake in the preheated oven for 40-45 minutes (second rack / top rack is first / keep an eye on it) .
If the top is browning too quickly before its baked, then shape foil into a dome and place it over the cake. It should not touch the batter. .
Check the cake at 40 minutes. The top of the cake should be firm to the touch. .
To make sure that its baked, very gently, shake the tin. There should be no movement of batter beneath the top of the cake. If there is, simply place it back into the oven, cover with foil (so that the top does not burn). Check on it every 5 minutes until firm. .
Once baked, turn the oven off. Leave the cake in the oven for 5 minutes with the door slightly open. This prevents the cake from collapsing too harshly due to the sudden temperature change. You can wedge a wooden spoon between the door which will help keep it open.
Remove the cake from the oven, leave it in the pan to cool for about 30 minutes. .
Leaving the cake in the pan, refrigerate for 1 hour, allowing the custard to set. The cake will shrink down slightly as it cools, and this is normal .
Remove the cake from the fridge, sift cocoa powder or powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve either directly or warm to room temperature. .
Harold Lloyd did most of his own stunts but not all.
He had a regular stunt double for the more dangerous ones.
Even so, this scene is very famous, and is said to be Lloyd himself…
But the clock is a little closer to the ground than it appears in this shot.
I wouldn’t care if it were only 2 feet off the ground… I wouldn’t do it!
….
Buster Keaton, who was in the compilation gif we saw the other day, did almost every one of his own stunts.
Both were quite accomplished, but Keaton has the reputation of being the greater daredevil.
…
There was a famous moment included in that gif where a house wall falls over on him, and he emerges still standing in a doorway, the rest of the wall having missed him.
I read that it was not a prop wall, but a real one from a house being demolished.
Very heavy.
Supposedly half the crew walked off the shoot, saying it was too dangerous, and not wanting to witness Keaton being squashed or killed.
But the scene was a success, so they came back and finished the movie.
Possibly a solution after about 30 seconds of thought (Not awake yet)
This way?
1st mother and her children cross, children get on far bank, mother stays on raft.
1st mother crosses back, gets off raft and 2nd mother and her children get on and cross the river.
Her children get off raft onto bank with 1st mother’s children, 2nd mother stays on raft and crosses back.
1st mother gets on raft with 2nd mother and they both cross the river.
Cleo totally has the concert look down… neatly groomed, a pretty, but very plain, long dress…. low heeled, somewhat chunky shoes, with rounded closed toes.
Nothing to distract one from the beauty of the music
It makes our little doggie girl look so (sniffle) grown up…. and eleg…. *
This is for P51Strega, and anyone else who has ever gotten the WordPress error, “improper value in field”.
You commented a few days ago about it, but I couldn’t respond, either because that was when I was having Internet problems…. or I… um… fell asleep.
I’m sorry, I meant to reply the next day, but I forgot.
……
For those who didn’t see your comment or want a refresher…
The situation you described…
Interesting, I got logged out in the middle of the page. I could still give ‘Likes’ but any attempt to post received “improper value in field”. I still had my avatar though. After trying to comment on a few different posts I backed out to yesterday’s and when I came back to today’s it’d changed my avatar to the “guest” avatar. When I checked who liked a few comment that only I had “Liked” so far; they showed only “guest” had liked them.
is an exact description of a WordPress glitch that I’ve run into several times.
I actually wrote about it a year or two ago, but unless it happens to you, it’s not something anyone probably remembers.
….
You actually knew what had happened, but maybe didn’t realize you could fix it.
WordPress does sometimes log people out.
Usually, it happens between sessions. Every time, in fact, if you didn’t click “remember me” when you logged in.
But even if you did, some days you’ll find that you have to log in again.
……
But every now and then, it just does it randomly.
You can be just scrolling the page, or in the middle of writing a comment… your avatar stays put, but the page suddenly responds to you as a guest. If you continue to “like” comments, it’ll be as a guest.
For some nonsensical reason, if you see the message “improper value in field”, it signals, not that you’ve posted something wrong, but that you’ve been randomly kicked out.
If you go up to the top of the page you may see the fields you don’t usually see as a member… The lines to input your name, etc.
But instead, click where it says log in, and do it over.
Even if it says you ARE logged in under your user name, you’re really not, as you’ll see if you refresh the page.
Just do that, if you need to, and then log in.
…..
Why does it say you posted an improper value in the comment field?
I suppose it’s only that to comment, you need to be signed in as either a member or a guest, and at that moment you’re neither.
Going to repeat and maybe elaborate when the new strip comes out this evening, but for those of you who do come back to today’s comments…
I talked to Montana Lady!
The news is not great except for the fact that neither she nor her husband are in the hospital, or in immediate danger.
But she’s confined to bed or a chair, and unable to walk, or use her hands much, and can barely talk.
I spoke to her husband as well. He’s very nice… And he’s taking care of her, with infrequent caregiver visits.
….
Sadly, she does not expect to be able to return to Cleo.
….
I had no contact info for her, other than her email address and knowing her real name, and her husband’s first name.
I wrote several times but heard nothing.
As I did for Dennis, I googled her, hoping she wouldn’t mind… I found her address but the phone numbers didn’t work…
So i mailed a card, about a week ago, with all my contact info, writing in the outside that I hoped anybody there could please respond… And today they did!
Thank you for pursuing, obtaining, and passing along the update. I won’t try to find or contact her myself, but please send along my gratitude that she is still with us, even if it’s as a reader rather than a writer (pun unconscious, but retained). I wish for all the life left to her to be happy, carefree, and suffused with love.
Liverlips McCracken
Guest
5 months ago
I think I would have to give that a standing ovation too, and I can guarantee you that that is exceedingly rare. But for a fellow trumpeter with the huevos to stand on a stage in front of an audience and do that … well, … as a piece of performance art, I have to stand up for it.
.
Amazing!
That creature is a work of art.
Nighthawks
Better be good food and service, because that location doesn’t look too helpful for business. Guess they’d better stay open all night.
,,
You had me at chocolate.
Ok so the one time I actually WANT a recipe….
Oh! All I had to do was Google it….
I found the recipe on the very website mentioned on the photo.
I wanted to copy it and post it here in a spoiler box, but neither this one nor the other three versions I found elsewhere are written in a straightforward manner.
They’re all full of descriptive paragraphs, extra instructions and photos…
So I’m just going to post the link.
It sounds a bit fiddly for the way I cook these days… but tasty.
Say.. why don’t you make one and invite me over!
Yikes! Kind of “How to Bake a Cake for Dummies” with all the side instructions, etc.
I quibble with the instructions to rinse out the bowl and beaters after making the yolk mixture and before beating the egg whites. You need to thoroughly wash them to remove all traces of fat or the whites won’t fluff up.
Or, just use another bowl and beaters.
I just looked at a number of her other recipes – they are all like that!
I’ve collected it all together, and did some of my own editing to make it easier to follow.
Remember that it is a custard, thus the weather and altitude and the oven’s accuracy will affect the outcome. On the bright side, it will always be edible unless you burn it.
Chocolate Magic Custard Cake
Course: cake/dessert
Prep Time 20minutes
Cook Time 45minutes
Chilling 1 hour
Total Time 2hours
5minutes Servings 9 slices
INGREDIENT PREPARATION
For this cake, it’s important that all your ingredients are at room temperature. Get the eggs and milk out of the fridge at least an hour before baking.
Egg size is large.
Ingredients (US Customary measurements):
For the egg yolk mixture
– 4 egg yolks at room temperature
⅔ cup granulated white sugar
1 teaspoon vanilla extract
½ cup salted butter, melted
2 cups of milk (whole milk 3.25% milk fat) at room temperature or lukewarm (I’d use lukewarm)
¾ cup cake or all-purpose flour (it’s custard use all-purpose)
⅓ cup unsweetened cocoa powder
For the egg white mixture
4 egg whites
1 Tablespoon white granulated sugar
½ teaspoon salt
Instructions
1) Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper. Leave an overhang of parchment paper making it easy to lift out the cake after baking.
2) Separate the eggs. Yolks in one bowl and whites in another.
Make the Egg yolk mixture
1) Add sugar and vanilla extract to the bowl with the yolks. Beat until the mixture turns pale and creamy (about 4 to 5 minutes)
2) Pour in the cooled melted butter and mix for 1 minute on low speed.
3) Sift in the flour and unsweetened cocoa powder. Beat or whisk to combine.
4) Slowly pour in the milk while beating the mixture and until just combined.
5) Set the bowl aside.
Preheat the oven to 325° F
Make the Egg white mixture
1) With clean, dry beaters, or whisk beat the egg whites on medium speed for 1 minute and then add the sugar and salt.
2) Continue beating the whites until they form stiff peaks when the beaters or whisk is lifted from the bowl (do not overbeat or they will curdle) .
Use a spatula to transfer the beaten egg whites to the yolk mixture. Fold the beaten whites (½ of the mixture at a time) gently into the yolk mixture with a spatula. .
Don’t worry if you see a few specks of egg white on the surface. You don’t want to overbeat it. The mixture will look thin and quite runny even as you pour it into the baking pan. This is also perfectly normal. .
Pour the mixture into your prepared pan and bake in the preheated oven for 40-45 minutes (second rack / top rack is first / keep an eye on it) .
If the top is browning too quickly before its baked, then shape foil into a dome and place it over the cake. It should not touch the batter. .
Check the cake at 40 minutes. The top of the cake should be firm to the touch. .
To make sure that its baked, very gently, shake the tin. There should be no movement of batter beneath the top of the cake. If there is, simply place it back into the oven, cover with foil (so that the top does not burn). Check on it every 5 minutes until firm. .
Once baked, turn the oven off. Leave the cake in the oven for 5 minutes with the door slightly open. This prevents the cake from collapsing too harshly due to the sudden temperature change. You can wedge a wooden spoon between the door which will help keep it open.
Remove the cake from the oven, leave it in the pan to cool for about 30 minutes. .
Leaving the cake in the pan, refrigerate for 1 hour, allowing the custard to set. The cake will shrink down slightly as it cools, and this is normal .
Remove the cake from the fridge, sift cocoa powder or powdered sugar over the top if you like. Use the overhang of the parchment paper to lift the cake out of the pan. Then slice into portions and serve either directly or warm to room temperature. .
Thanks, Alexi!
I didn’t have time last night to condense it, as it was close to 4am.
As you can see, even condensed, it’s still long and fiddly.
Once again.. I think somebody else should make it, and invite us all over 😊
…
Meanwhile… Good to see you here, and hope you’re doing ok.
Fingers crossed🤞 you’ll pass that next assessment, so you can have cake too!
..
I’m not giving up that ball for nothing! Throw it again!
“C’mon… give it!
I can’t throw it if it’s still in your mouth!
,.
The protector is standing watch. Be safe little one.
Is that a little wizard toy?
Maybe it’s a real little wizard 🙂
.,
…and with no safety net!
Makes you want to see how he got out there, and then back in. My dad had to work with OSHA. He’d laugh at this one.
Harold Lloyd did most of his own stunts but not all.
He had a regular stunt double for the more dangerous ones.
Even so, this scene is very famous, and is said to be Lloyd himself…
But the clock is a little closer to the ground than it appears in this shot.
I wouldn’t care if it were only 2 feet off the ground… I wouldn’t do it!
….
Buster Keaton, who was in the compilation gif we saw the other day, did almost every one of his own stunts.
Both were quite accomplished, but Keaton has the reputation of being the greater daredevil.
…
There was a famous moment included in that gif where a house wall falls over on him, and he emerges still standing in a doorway, the rest of the wall having missed him.
I read that it was not a prop wall, but a real one from a house being demolished.
Very heavy.
Supposedly half the crew walked off the shoot, saying it was too dangerous, and not wanting to witness Keaton being squashed or killed.
But the scene was a success, so they came back and finished the movie.
,.,,
Looks Shangri-La ish.
Or Greek?
Several sites say it’s a rendering of an ancient Greek site from a video game in the Assassins Creed series.
..,.
Impossible, as I see it, without knowing how many can go on the raft at one time.
If there’s no limit, they just all get on the raft together and go across.
Solved!
But I kinda get the feeling that’s not allowed…..
Possibly a solution after about 30 seconds of thought (Not awake yet)
1st mother crosses back, gets off raft and 2nd mother and her children get on and cross the river.
Her children get off raft onto bank with 1st mother’s children, 2nd mother stays on raft and crosses back.
1st mother gets on raft with 2nd mother and they both cross the river.
That was what I thought of too…
But like my (cough) “solution” above, I think it’s just too simple and logical.
A little more complicated, but still straightforward.
I’m thinking we’re missing some rules that make the easy ways impossible.
Another question for that solution:
If the raft holds 3 (big ‘if’ as you said), then
Heck,
LOL ! I don’t think you needed a spoiler for this one.
,,
Please don’t blink! Please don’t blink! Please don’t blink!
I don’t see any eyelids… so whew!
Have fun getting it out of your hair. 😀
Cleo totally has the concert look down… neatly groomed, a pretty, but very plain, long dress…. low heeled, somewhat chunky shoes, with rounded closed toes.
Nothing to distract one from the beauty of the music
It makes our little doggie girl look so (sniffle) grown up…. and eleg…. *
Ooooh! That was a loud noise!
…
What happened?
I mean, she’s not playing pop music.
Certainly not bubble gum hits.
Oh right… she’s soloing with the Cleveland Pops!
https://www.youtube.com/watch?v=rKwwcCpa2Ag
This is for P51Strega, and anyone else who has ever gotten the WordPress error, “improper value in field”.
You commented a few days ago about it, but I couldn’t respond, either because that was when I was having Internet problems…. or I… um… fell asleep.
I’m sorry, I meant to reply the next day, but I forgot.
……
For those who didn’t see your comment or want a refresher…
is an exact description of a WordPress glitch that I’ve run into several times.
I actually wrote about it a year or two ago, but unless it happens to you, it’s not something anyone probably remembers.
….
You actually knew what had happened, but maybe didn’t realize you could fix it.
WordPress does sometimes log people out.
Usually, it happens between sessions. Every time, in fact, if you didn’t click “remember me” when you logged in.
But even if you did, some days you’ll find that you have to log in again.
……
But every now and then, it just does it randomly.
You can be just scrolling the page, or in the middle of writing a comment… your avatar stays put, but the page suddenly responds to you as a guest. If you continue to “like” comments, it’ll be as a guest.
For some nonsensical reason, if you see the message “improper value in field”, it signals, not that you’ve posted something wrong, but that you’ve been randomly kicked out.
If you go up to the top of the page you may see the fields you don’t usually see as a member… The lines to input your name, etc.
But instead, click where it says log in, and do it over.
Even if it says you ARE logged in under your user name, you’re really not, as you’ll see if you refresh the page.
Just do that, if you need to, and then log in.
…..
Why does it say you posted an improper value in the comment field?
I suppose it’s only that to comment, you need to be signed in as either a member or a guest, and at that moment you’re neither.
Why does it happen? Because WordPress is crazy.
A brief announcement:
Going to repeat and maybe elaborate when the new strip comes out this evening, but for those of you who do come back to today’s comments…
I talked to Montana Lady!
The news is not great except for the fact that neither she nor her husband are in the hospital, or in immediate danger.
But she’s confined to bed or a chair, and unable to walk, or use her hands much, and can barely talk.
I spoke to her husband as well. He’s very nice… And he’s taking care of her, with infrequent caregiver visits.
….
Sadly, she does not expect to be able to return to Cleo.
….
I had no contact info for her, other than her email address and knowing her real name, and her husband’s first name.
I wrote several times but heard nothing.
As I did for Dennis, I googled her, hoping she wouldn’t mind… I found her address but the phone numbers didn’t work…
So i mailed a card, about a week ago, with all my contact info, writing in the outside that I hoped anybody there could please respond… And today they did!
I told her we all miss her here.
Thank you for pursuing, obtaining, and passing along the update. I won’t try to find or contact her myself, but please send along my gratitude that she is still with us, even if it’s as a reader rather than a writer (pun unconscious, but retained). I wish for all the life left to her to be happy, carefree, and suffused with love.
I think I would have to give that a standing ovation too, and I can guarantee you that that is exceedingly rare. But for a fellow trumpeter with the huevos to stand on a stage in front of an audience and do that … well, … as a piece of performance art, I have to stand up for it.