3/4 cup c and h granulated sugar
1/4 cup shortening
1 egg
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
2 cup prepared vanilla pudding (package,, frozen, or - hom
CHOCOLATE GLAZE
1/4 cup chocolate pieces
1 tbsp butter or margarine
1/2 cup c and h powdered sugar - (unsifted)
1 1/2 tbsp milk
Directions
Cream together sugar and shortening until light and fluffy. Beat in
egg. Combine flour, baking powder and salt and add alternately with
milk and vanilla to creamed mixture. Pour into greased and floured
9-inch round cake pan. Bake in 350 F degree oven 25 minutes. Remove
from pan and cool on rack. When cold, cut cake into two layers.
Spread bottom layer with pudding. Top with second layer. Pour
Chocolate Glaze over top allowing some drizzle down sides.
Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon
butter or margarine. Remove from heat and stir in 1/2 cup unsifted C
and H Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6
to 8 servings.
Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias
Servings: 1 cake
Boston Creme Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the far past, in fact as far into history as the early Egyptians, and maybe further still. In practice though, these, early cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he recounts how the ancient cooks made use of many different herbs and spices, including a few you will know like basil, mint and parsley. For the centuries that followed, the rich and powerful families of the West competed with each other to offer the most exotic meals, and as a result chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Boston Creme Cake recipe.
