I'm sure it is baking soda and it is used for making the cake rise (leavening).
In a lot of recipes, a chemical agent such as vinegar or in this case, sour
cream is combined with the baking soda to make the cake rise when it bakes.
I'm not sure if you would want to leave it out. You do have baking powder in
the recipe to achieve the same result. I've seen other recipes that use both
baking soda and baking powder together.
Marcie Brink-Chaney CVRT CATIS
Visually Impaired Services
University Health Center
Detroit Receiving Hospital
Detroit Medical Center
Address: 4201 St. Antoine
Detroit MI 48201
Phone: (313)745-4131
Email: mbrin...@dmc.org
-Original Message-
From: Marilyn Pennington via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, November 06, 2018 12:20 AM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING
Hi Lisa,
I didn't think of that. I hadn't had my second cup of coffee when I answered
that message.
M
arilyn
-Original Message-
From: Lisa Belville via Cookinginthedark
Sent: Monday, November 5, 2018 11:35 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville
Subject: Re: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING
Hi. This is baking soda, not carbonated drinking soda. I've noticed that
older recipes call baking soda just soda, maybe because the beverage wasn't
thought of as soda when the recipe was made originally.
Lisa
On 11/5/2018 8:57 AM, Eileen Scrivani via Cookinginthedark wrote:
> Hi,
>
> Over all this appears like a decent recipe, but can anyone explain why is the
> soda necessary? I think of soda as a junk ingredient and I don’t get why so
> many of these recipes call for it. In the case of this Zucchini cake its such
> a minuscule amount my gut tells me it can be left out.
>
> Even so, I would like to know what purpose it serves in the recipe. I’ve
> stopped drinking soda and don’t even keep it in the house any longer.
>
> Thanks.
>
> Eileen
>
>
> From: Marilyn Pennington via Cookinginthedark
> Sent: Sunday, November 4, 2018 10:12 PM
> To: mypl...@groups.io
> Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
> Subject: [CnD] ZUCCHINI CHOCOLATE CAKE & FROSTING
>
>
> ZUCCHINI CHOCOLATE CAKE & FROSTING
>
>
>
>
> 1/2 c. soft butter
> 1/2 c. vegetable oil
> 1 3/4 c. sugar
> 2 eggs
> 1 tsp. vanilla
> 1/2 c. sour cream
> 2 c. chopped zucchini
> 2 1/2 c. flour
> 4 tbsp. cocoa
> 1/2 tsp. cinnamon
> 1/2 tsp. nutmeg
> 1/2 tsp. baking powder
> 1 tsp. soda
>
> Mix butter, vegetable oil and sugar. Add eggs, vanilla, sour cream and
> zucchini. Mix well. Add dry ingredients. Mix. Put in greased 9 x 13
> inch cake pan. Bake at 325 degrees for 45 minutes.
>
> FROSTING:
>
> 1 stick butter
> 6 tbsp. milk
> 2 tbsp. cocoa
>
> Bring to a boil. Remove from heat and add: 1 tsp. vanilla 1 c. chopped
> nuts
> (opt.)
>
>
>
>
>
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