2 eggs, separated
1 1/2 cup c and h granulated sugar - divided
2 cup all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/3 cup salad oil
1 cup milk
2 oz unsweetened chocolate - melted
CHOCOLATE CREAM
1 cup whipping cream
1/4 cup c and h powdered sugar
1/4 cup chocolate quick
Directions
Beat egg whites until foamy, gradually beat in 1/2 cup sugar until
very stiff. Set aside. Combine remaining sugar, flour, baking
powder, soda and salt. Mix well. Add the oil and half the milk. Beat
one minute. Add remaining milk and egg yolks and beat one minute.
Stir in chocolate. Fold in beaten egg whites. Pour in greased and
floured 13 x 9-inch pan. Bake in 350 oven 40 minutes. Cool. Cut in
squares and serve with Chocolate Cream.
Chocolate Cream: Combine whipping cream, powdered sugar and chocolate
Quick. Beat until stiff.
[NOTE: Chocolate Quick is a brand of chocolate milk mix made by
Nestle's ~Karen]
Reprinted with permission from _Just Cakes_ From the C and H Sugar
Kitchen Electronic format by Karen Mintzias
Servings: 12 servings
Mock-Chiffon Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is actually possible to trace the history of written recipes back into the far past, at least as far back into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into Roman times 25BC a man called Apicius created a few documents describing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans used a good variety of herbs, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an explosion in manuscripts on food, some of which still exist in private collections. By the advent of the 1900s, cooking publications are in great demand, mostly as a result of higher levels of literacy, people having more free time and having more money. The revolution that is television brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mock Chiffon Chocolate Cake recipe.
