1 two layer chocolate cake mix ith pu, dding
1/3 cup margarine or butter
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
2 tsp margarine or butter, melted
2 oz semi sweet chocolate
2 tsp corn syrup
Directions
Preheat oven to 350 degrees. Prepare cake mix according to package
directions, substituting margarine for oil. Reserve 1 cup of batter.
Pour remaining batter into a 12 cup greased and floured fluted tube
pan. Combine cream cheese and sugar, mixing well at medium speed on
an electric mixer until well blended. Blend in eggs, one at a time.
Pour over batter in the pan. Spoon reserved batter over cream cheese
mixture. Bake 1 hour or until toothpick inserted in center comes out
clean. Cool 30 minutes; remove to a wire rack. Combine margarine,
chocolate and corn syrup in a small saucepan. Cook over low heat
until chocolate is melted. Pour over cooled cake.
Servings: 12 servings
Cheese & Chocolate Tunnel Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, in fact as far back as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman cooks made use of many different spices, including some that we all recognise like basil, mint and dill. Later, there were two interesting recipe books from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals on the menues of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and spices was responsible for a surge in books on cookery, the majority of which still exist in private cookery archives. For the decades that followed, the upper-class families of Wesstern Europe tried to serve up the best banquets, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery publications were starting to become popular due to better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Cheese & Chocolate Tunnel Cake recipe.
