2 cup flour
1 3/4 cup sugar
1/4 tsp salt
4 tbsp cocoa
1 cup cold water
1/2 cup vegetable oil
1/2 cup butter
1/2 cup buttermilk
2 eggs
1 tsp soda
Directions
COMBINE FLOUR, SUGAR, SALT AND COCOA IN A LARGE BOWL. MIX IN A SAUCE
PAN, WATER, OIL AND BUTTER. BRING TO A BOIL. POUR INTO DRY MIX AND
BEAT UNTIL SMOOTH. ADD BUTTERMILK, EGGS AND SODA. BEAT; BATTER WILL
BE THIN. POUR INTO WELL GREASED JEELY ROLL PAN. COOL ON A WIRE RACK;
WHILE STILL A LITTLE WARM, FROST WITH ROCKY ROAD FROSTING (SEE RECIPE
ON PAGE XX).
Servings: 12 servings
18 Minute Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Experts have proved the existence of recipes back into the distant past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of clay 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 making people feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius informs us how the chefs of Roman times made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of recipe books which date from the fourteenth century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but instead accounts of the types of food enjoyed by the nobility of the time. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on food, the majority of which are kept safe in private cookery archives. For the centuries that followed, the powerful and rich houses competed to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cook books are in great demand, due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this 18 Minute Chocolate Cake recipe.
