Mom just showed me that one.
Michigan Thread - all are welcome!
- Thread starter Wynette
- Start date
We're thinking about getting this one if we have to move.
It's a historical 1900 house.
Historical houses are interesting! They can also be money pits if they haven't been cared for and maintained.
Moving was always stressful for me. So I've decided I'll never do it again.
This one is probably a money pit, maybe doable, but still...
Hope you are up to major work, and have it inspected before you buy! Mary
Hope you are up to major work, and have it inspected before you buy! Mary
@Sally PB a while ago you posted your chocolate cake. i tried printing it while our printer was dying, so could you possible send it to me again/ Thanks,
mary
mary
Here it is!
That Chocolate Cake, GF
8 oz (2-4 oz bars) Ghirardelli 70% cocoa baking bars
2 sticks (1 cup) unsalted butter
1 ½ cups sugar
6 lg eggs
1 cup Ghirardelli powdered cocoa
Preheat oven to 375 F.
Butter a 9” springform pan. Cut a circle of waxed paper to fit the bottom. Put it in the pan, and butter it too.
Break bars into pieces and melt in a double boiler or over hot water with the butter, stirring until smooth. Pour into the bowl of a stand mixer fitted with a whisk. (Or use a hand mixer.)
Add the sugar and whisk. Add the eggs and whisk again.
Sift the cocoa over the mix, and stir until just combined.
Pour into springform pan. Bake for 24-26 minutes, until a thin crust has formed over the top. Do not over bake. (I check at 22 minutes.)
Cool in pan for 10-15 minutes and remove ring. Put a plate over the top, then invert. Peel off the waxed paper. Use another plate to invert it back to “right side up.”
Allow to cool. Dust with more powdered cocoa if desired, or top with whipped cream and berries.
Store in the refrigerator. Freezes well.
That Chocolate Cake, GF
8 oz (2-4 oz bars) Ghirardelli 70% cocoa baking bars
2 sticks (1 cup) unsalted butter
1 ½ cups sugar
6 lg eggs
1 cup Ghirardelli powdered cocoa
Preheat oven to 375 F.
Butter a 9” springform pan. Cut a circle of waxed paper to fit the bottom. Put it in the pan, and butter it too.
Break bars into pieces and melt in a double boiler or over hot water with the butter, stirring until smooth. Pour into the bowl of a stand mixer fitted with a whisk. (Or use a hand mixer.)
Add the sugar and whisk. Add the eggs and whisk again.
Sift the cocoa over the mix, and stir until just combined.
Pour into springform pan. Bake for 24-26 minutes, until a thin crust has formed over the top. Do not over bake. (I check at 22 minutes.)
Cool in pan for 10-15 minutes and remove ring. Put a plate over the top, then invert. Peel off the waxed paper. Use another plate to invert it back to “right side up.”
Allow to cool. Dust with more powdered cocoa if desired, or top with whipped cream and berries.
Store in the refrigerator. Freezes well.
Definitely get an inspection. Roof, plumbing, electrical, well/water, furnace, all the big stuff. Moving is expensive, and the last thing you need is to get into your new house in the fall and find out the furnace doesn't work. Or the roof leaks. Just as winter is coming on.
It's definitely a fixer upper, mainly the basement, & the barns.Historical houses are interesting! They can also be money pits if they haven't been cared for and maintained.
Moving was always stressful for me. So I've decided I'll never do it again.
It has a woodstove.
It's practically down the other road near us, so not far, plus most of the people around us raises some sort of livestock.
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