2 oz to 4 oz chocolate
1/2 cup milk
1 cup light brown sugar, firmly packed
1 egg yolk
Directions
Preheat oven to 350. Prepare the following custard: Cook and stir in a
double boiler OVER-not IN-hot water: Remonve from heat when
thickened. Have other ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift:
1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar
gradually. Blend until very light and creamy. Beat in, one at a
time: 2 egg yolks Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla
Stir the batter until smooth after each addition. Stir in the
chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold
them light into the cake batter. Baked in 2 greased 9-inch round pans
for about 25 minutes. Spread, when cool, with: Caramel Icing or
Chocolate Icing (recipes follow)
CARAMEL ICING
Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2
c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or
until the steam has washed down any crystals which may have formed on
the sides of the pan. Uncover and cook without stirring to 238 to
240 degrees. Add: 3 TBSP butter Remove the icing from the heat and
cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is
thick and creamy. If it becomes too heavy, thin it with a little
cream until it is of the right consistency to be spread.
Servings: 6 servings
Cake Recipe Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as an idea can be traced far back into the distant past, at least as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to historians are some stone tablets in the Sumerian language which describe the making 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 `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a collection of scripts detailing recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius tells us how the Roman chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Over the next few hundred years, the upper classes competed to offer the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes of the day. When we get to the 20th century, cookery books are in great demand, mostly due to increased literacy, more free time and having more money. |
We hope you enjoy this Cake Recipe recipe.
