Update recipe with espresso sub.

diff --git a/recipes/sweet/chocolate_cake.mdwn b/recipes/sweet/chocolate_cake.mdwn
index 96e7781f2854e6c8b6e2bd36a9cdcbe05c42d0a6..57b8c82baf567e5fbacdc0a4e78e0e683e197966 100644 (file)
--- a/recipes/sweet/chocolate_cake.mdwn
+++ b/recipes/sweet/chocolate_cake.mdwn
@@ -1,6 +1,6 @@
 [[!meta title="Chocolate Cake"]]
 
-Adapted from Hershey's Chocolate
+Adapted from Hershey's Chocolate and AddAPinch.com
 
 3750 cal/recipe
 
@@ -12,11 +12,12 @@ Adapted from Hershey's Chocolate
 + 1 1/2 tsp baking soda
 + 1 1/2 tsp baking powder
 + 1 tsp salt
++ 1 tsp espresso powder
 + 2 large eggs
 + 1 c milk or buttermilk
 + 1/2 c vegetable oil
 + 2 tsp vanilla extract
-+ 1 c very hot coffee or water
++ 1 c very hot water
 
 ## Directions
 
@@ -32,6 +33,8 @@ Adapted from Hershey's Chocolate
 + Invert pans onto wire rack to drop cakes and cool cakes completely before frosting. 
 
 ## Note
+The espresso poweder and hot water can be substituted with strong, hot coffee.
+
 A different flavor of extract can be used (in place of vanilla) to add a different dimension to the cake. Examples include Kahlua, orange, or almond.
 Some eaters like to lightly sprinkle flaky salt on top of the frosted cake for a lovely visual display and a tangy counterpart to the sweetness.