1 1/4 cup sugar
1 cup flour
3 tbsp cocoa, unsweetened
2 tsp baking powder
1/4 tsp salt
1/3 cup butter, melted
1 1/2 tsp vanilla
1/2 cup packed brown sugar
1/4 cup cocoa, unsweetened
1 1/4 cup hot water
1/4 cup kirsch or 2 tb. water plus
1 1/2 ts almond or rum extract
1 can cherry pie filling
Directions
Preheat oven to 350. In a medium-size bowl, combine 3/4 cup of the
sugar, flour, three tablespoons of the cocoa, baking powder and salt.
Blend in milk, melted butter and vanilla; beat until smooth. Spread
into an
8 inch square pan. In a small bowl, combine remaining 1/2 cup
sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture
evenly over batter. Combine hot water and kirsch; pour over batter.
Do not stir. Bake for 40 minutes, or until center is almost set. Let
stand 15 minutes. Transfer to dessert dishes and spoon pudding from
bottom of pan over cake. Serve with cherry pie filling as sauce.
(great without the cherry pie filling, and/or with whipped cream.)
Servings: 8 servings
Black Forest Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Recipes as a concept can be found way back into the distant past, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian which describe 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 drank it feel exhilarated. During the time of the Romans a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks used many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for a torrent in manuscripts on food, the majority of which are now in private cookery archives. Over the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent banquests, and as a result chefs and their recipes were highly sought after. However, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe publications are greatly in demand as a result of increased literacy, leisure time and being a little richer. |
We hope you enjoy this Black Forest Pudding Cake recipe.
