Flo Braker's Devil's Food Cake
I love Flo's recipes, too, especially in her Miniatures book! I also have happy memories of The Magic Pan, as it was a favorite spot for lunch when I lived in San Francisco.
This isn't a comment on Flo's recipe, but I have noticed that a lot of recipes (perhaps newer ones?) now duplicate the amount of an ingredient in the instructions. In other words, if the ingredient list calls for 1/2 cup sugar, the instructions say, "add 1/2 cup sugar..." I find this annoying because I have to keep looking back at the ingredient list to make sure that's the amount I've measured out in my mise en place. I'm used to listing an amount in the instructions only if the amount in the ingredient list says, for example, "3/4 cup sugar, divided" and only 1/2 cup is being used at that point. Do you, as a recipe-writing professional, know if this is a new trend in recipe writing and, if so, what's the point?
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