3/4 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup vegetable oil
1 cup mashed ripe banana
2 eggs
3 cup all-purpose flour
1 1/2 tsp baking soda
1/2 cup skim milk
1 tbsp skim milk
2 tsp vanilla extract
1/3 cup chocolate-flavored syrup
2 tbsp unsweetened cocoa
1 vegetable cooking spray
1/2 cup sifted powdered sugar
1 tbsp skim milk
1 tbsp unsweetened cocoa
Directions
Combine first 3 ingredients in a bowl, beating at medium speed of an
electric mixer. Add banana; beat well. Add eggs, 1 at a time, beating
after each addition. Combine flour and soda; add to sugar mixture
alternately with milk, beginning and ending with flour mixture. Mix
after each addition. Stir in vanilla. Reserve 1-1/2 cups batter, and
set aside. Combine 1 cup batter, syrup and cocoa; stir well. Pour
remaining light-colored batter into a 12-cup Bundt pan coated with
cooking spray. Spoon chocolate batter over batter in pan. Pour
reserved light-colored batter over chocolate batter. Bake at 350
degrees for 45 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes; remove from pan. Cool on a
wire rack. Combine powdered sugar and next 2 ingredients; stir well.
Drizzle over cake. Yield: 16 servings (serving size: 1 slice). 234
calories (18% from fat), 4.6 g fat (1 g sat, 1.3 g mono, 1.8 g poly),
27 mg cholesterol and 98 mg sodium. Source: Cooking Light Magazine -
Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM,
HCPM52C
Servings: 16 servings
Banana-Fudge Ripple Cake +++tmpj72b Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Candy; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, at least as far as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans made use of many spices and herbs, including some that we all recognise like basil, mint and asafoetida. Over the following few centuries, the powerful and wealthy competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to help cooks of their time. When we get to the 1900s, cookbooks are in high demand, as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Banana Fudge Ripple Cake +++tmpj72b recipe.
