LEMON POUND CAKE
1 package duncan hines moist deluxe
1 yellow cake mix
1 package 4 oz instant lemon pie
1 filling mix
4 eggs
1 cup water
1/3 cup oil
FOR CHOCOLATE POUND
1 package duncan hines moist deluxe
1 chocolate cake mix
1 package 4 oz instant chocolate pie
1 filling mix
4 eggs
1 cup water
1/3 cup oil
Directions
Preheat oven to 350. Grease and flour 2 loaf pans.
Combine cake mix, pudding mix, eggs, water and oil in a large bowl.
Beat at medium speed with electric mixer for 2 minutes. Pour evenly
into pans.
8 1/2 x 4 1/2 size loaf pan bake 55 to 60 minutes. 9 x 5 size loaf
pan bake 50 to 55 minutes. 10 inch tube or bundt pan bake 50 to 60
minutes.
Bake until toothpick inserted in center comes out clean. Cool 15
minutes for loaf pan, 25 minutes for tube or bundt pan. Cool
completely before glazing.
Glaze if desired.
Servings: 2 loaves
Lemon Or Chocolate Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be observed way back into ancient history, certainly as far into history as pharonic Egypt, and maybe even further. Having said that, mostly, these ancient cook books were just very basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Much later, in Roman times a man called Apicius compiled some scripts describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Over the succeeding few hundred years, the rich families of Europe competed with each other to lay on the most extravagent banquests, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe books were in high demand, as a result of increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Lemon Or Chocolate Pound Cake recipe.
