PATTI VDRJ67A
1/2 cup ghirardelli cocoa
1/3 cup water, boiling
3 cup powdered sugar
2 egg yolks
1 tsp vanilla
1/2 cup butter, very soft
Directions
Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add
yolks and vanilla; beat until fluffy. Place in bowl of ice and water.
Add butter, in four additions, beating until frosting is lighter in
color and thick enough to spread. Frost cake. Refrigerate to set.
Servings: 1 servings
Chocolate Butter Cream Frosting * Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Dessert
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the distant past, certainly as far back as ancient Egypt, and potentially, even further back. However, in the main part, these ancient cook books were just simple hieroglyphic recipes for meal preparation.
Moving on, we find a couple of interesting recipe books which date from the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are not about the spicy food that appears on menues today, but instead descriptions of the types of meals served to the upper classes. By the advent of the 1900s, cookbooks were in high demand, mostly due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Chocolate Butter Cream Frosting _ recipe.
