1 cup butter
2 cup sugar
3 eggs, (beat one at a time)
3 cup cake flour
1 tsp baking soda
1 cake yeast
1/4 cup lukewarm water
1 cup milk
2 oz chocolate, melted
1/2 cup chopped nuts
1/2 tsp salt
Directions
Sift flour, salt and soda together. Cream shortening with sugar until
fluffy. Add unbeaten eggs, one at a time, and beat well after each
addition. Soften yeast in 1/4 cup of lukewarm water, then beat into
first mixture. Add milk, melted chocolate, sifted dry ingredients
and chopped nuts. Then beat 5 minutes. Put in icebox for few hours or
overnight. Bake in 350 F oven.
Source: Madge Penich "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
Servings: 1 torta
Large Chocolate Yeast Cake (Not A Sweet Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, certainly as far back as the Egyptians, and potentially, even further back. However, sadly, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Much later, in Roman times a roman called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the ancient chefs were skilled in the use of many aromatic flavors, including some familiar names for example bay, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices created a torrent in cookery books, the majority of which still exist in private libraries. When we get to the twentieth century, cookery books are in high demand, due to more people being able to read, people having increased leisure time and having more money to spend. The TV revolution gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Large Chocolate Yeast Cake (Not A Sweet Cake) recipe.
