Joined: Oct. 11
When I was little, my mother would make a scratch chocolate cake: flour, cocoa, butter, sugar, eggs and milk - possibly baking soda or powder. We have lost the recipe.
Initially, the cake would come out of the oven and have a glossy, leathery (tough) bottom with a honeycomb appearance (vertical) about a half inch thick on the bottom. The cake was great but the honeycomb was a special treat. Eventually, whatever she did to get that effect was "corrected" and we started to get regular cakes.
I assume the honeycomb was due to a problem, but am not experienced enough to know what the problem was. I would like to repeat the problem but don't know how. Any suggestions would be welcome.