1 package pillsbury plus devil's food cake mi, x
1 tsp cinnamon
1/2 tsp nutmeg
1 cup cold mashed potatoes
1/2 cup butter, softened
1/2 cup water
3 eggs
1 glaze:
1/2 cup semi-sweet chocolate chips
1 tbsp butter
2 tbsp milk
1/2 cup powdered sugar
Directions
Info: posted by Perry Lowell, GOURMET, June 1993 unknown origin,
perhaps Pillsbury
Cake:
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube
pan.
In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter,
water, and eggs until moistened. Beat 2 minutes at highest speed.
Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes.
Cool upright in pan 25 minutes; invert onto serving plate. Cool
completely.
In small saucepan, blend chocolate chips, 1 Tablespoon butter and
milk over low heat until chocolate melts, stirring constantly. Remove
from heat; stir in powdered sugar until smooth. (If needed, add a few
more drops of milk for desired consistency.) Spoon over top of cake,
allowing some to run down the sides.
Garnish as desired.
Makes 16 servings.
Servings: 16 servings
Bavarian Spice Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; German
The History of Recipes
It is possible to read the history of `recipes` far back into distant history, at least as far back into history as the Egyptians, and possibly even further. Having said that, generally, these early records were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to historians are a few 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 drinkers feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. Aspicius also recounts how the early Romans made use of a wide range of herbs, including some familiar names such as basil, rue and dill. Later on, there were two interesting cookery books published in the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and spices caused an explosion in manuscripts on cookery, some of which are now in private cookery archives. For the centuries that followed, the upper classes tried to lay on the most extravagent banquests, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books are increasing in popularity as a result of increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Bavarian Spice Chocolate Cake recipe.
