1 cup butter (or marg.), softened
1 1/2 cup sugar
4 eggs
1 milk chocolate candy bars, melted (1-1/8 oz ea.)
1 cup buttermilk
2 1/2 cup flour, all-purpose
1 pinch salt
1/4 tsp soda
1 cup pecans, chopped
5 1/2 oz chocolate syrup
2 tsp vanilla extract
1 sugar, powdered, (opt)
Directions
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add melted candy bars and
buttermilk, and mix well.
Combine flour, salt, and soda; add to chocolate mixture, mixing well.
Add pecans, chocolate syrup, and vanilla, blending well.
Spoon batter into a greased and floured 10" tube or Bundt pan. Bake
at 325 degrees for 1 hour and 15 minutes or until done. When cake is
cool, sift powdered sugar over cake, if desired.
Servings: 1 cake
Milk Chocolate Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into history, in fact as far into history as ancient Egypt, and maybe even further. In practice though, mostly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian which recount 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 anyone who drank it feel blissful and exhilarated. During the time of the Roman Empire a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times used a good variety of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including parsley and basil. These new spices and herbs prompted an increase in manuscripts on cooking, some of which are now in academic collections. Over the following few hundred years, the rich families of the West strove to offer the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications were greatly in demand mostly as a result of higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Milk Chocolate Pound Cake recipe.
