its a chocolate cake, which i baked as cup cakes. it could do with being more moist and more chocolatey. recipie 6 oz S R Flour 1 tsp Baking powder 2 tbls cocoa 2 eggs 5 oz caster sugar 5 oz of marg./butter 1/4 pint of milk 2 tbsp syrup (golden)
whisk together. bake at 350 for 40mins (tho i cooked until springing for about 20 mins for the cupcake) any suggestions? thanks
Personally, I'd replace the 2 tbs of golden syrup with a good sharp squeeze from the Hershey's chocolate syrup bottle. You'd get the sugar, the more intense chocolate taste, AND added moisture.
I also look for those cooking magazines in the grocery store. Typically, I get one or two absolute "keeper" recipes every year from each one I buy, and I consider that an okay investment. Over the years, you get quite a collection of absolute favorites.
I always make these peanut butter fudge squares, and assorted Christmas cookies for my co-workers. It spreads good cheer, and as I work with a lot of bachelor mechanical engineers ( generally a group not known for cooking skills! ) they will enjoy getting home made Christmas treats.
2. Every time you make it, adjust ingredients to your taste.
For example, I use more worcestershire than they call for, and more Old Bay. I use crushed saltine crackers as my binder, not bread. But this is after making crab cakes for years through trial and error, and combining the Old bay recipe with my Mother's recipe with my friend's recipe with...
And use more crab than the recipe calls for. It makes 4 medium crab cakes. I use 1 1/2 lb crab to make 4-5 decent size crab cakes.