Coat pan with cocoa instead of flour for chocolate cakes.
I love baking and this is a tip that I've found works very nicely when making chocolate cake or brownies. If the recipe asks that you butter and then flour the pans before putting the batter in, do the following. Shake a little cocoa in there instead of the flour so that there aren't any white deposits on your cake or brownies when you serve the creation.
I like it! Not only is it practical and makes the food visually more attractive, but it perks up the flavors too. Thanks!
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Modified August 2007