1 cup canned lite cherry pie filli
1/4 tsp almond extract
1 1/3 cup sugar
1/4 cup vegetable oil
1 (4-ounce) bar sweet baking chocol, ate, melted
4 egg whites
3 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/3 cup unsweetened cocoa
1 2/3 cup nonfat buttermilk
2 tsp vanilla extract
1 vegetable cooking spray
1 1/2 tsp powdered sugar
Directions
Combine pie filling and almond extract; stir well, and set aside.
Combine 1-1/3 cups sugar and oil in a large bowl, beating well at
medium speed of an electric mixer. Add melted chocolate; beat well.
Add egg whites; beat well. Combine flour and next 3 ingredients; add
to sugar mixture alternately with buttermilk, beginning and ending
with flour mixture. Mix well after each addition. Stir in vanilla.
Reserve 2 cups of batter, and set aside. Pour remaining batter into
12-cup Bundt pan coated with cooking spray. Spoon pie filling mixture
over center of batter to form a ring. Top with reserved batter. Bake
at 350 degrees for 55 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan 10 minutes; remove from pan. Cool
on a wire rack. Sprinkle with powdered sugar. Yield: 16 servings
(serving size: 1 slice). By all means use the vinegar or lemon juice
method to make buttermilk. I was going to suggest it when I posted
the recipe but forgot to. It should work just fine! 249 calories 23%
from fat), 6.3 g fat (2.2 g sat, 1.8 g mono, 1.8 g poly), 1 mg
cholesterol and 149 mg sodium. Source: Cooking Light Magazine -
Sep/Oct, 1992 From: Dottie Cross TMPJ72B Reformatted for MM by CLM,
HCPM52C
~-- 10:17 AM
FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 10/06 9:19 PM
TO: ALL FROM: MARIE FRANGIPANE (KHMG99B) SUBJECT: CHOCOLATE CHIP
CAKE
Servings: 16 servings
Black Forest Cake +++tmpj72b Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is possible to track the history of `recipes` far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language 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 making anyone who tried it feel exhilarated and blissful. Later, we find a couple of recipe books published in the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that is familiar to us all today, but rather descriptions of the types of meals on the tables of the upper classes of that period. For the decades that followed, the powerful and wealthy competed to serve the most extravagent banquests, and because of this chefs and their recipe collections became highly prized. However, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes to help cooks of their time. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Black Forest Cake +++tmpj72b recipe.
