Ingredients
CAKE
3/4 cup cocoa powdwer
1 cup milk
4 oz butter
1/4 cup shortening
2 cup sugar
3 each eggs
2 tsp vanilla
2 1/4 cup cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
FILLING
2/3 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 1/2 cup milk
3 oz unsweetened chocolate,chop
1 tsp vanilla
FROSTING
4 oz unsweetened chocolate
4 oz butter
1 1/2 tsp vanilla
3 each eggs
3 cup confectioner's sugar
Directions
Preheat oven to 325 degrees F.
Cake:
Butter 2 9" cake pans, dust with flour, set aside. Stir cocoa with
some milk to form a paste. Stir in the rest of the milk and beat with
a whisk until smooth. Set aside. Cream the butter and shortening with
the sugar. Add the eggs one at a time, mixing well after each
addition. Add the vanilla and blend. Sift the flour with the baking
powder, baking soda and salt. Add the flour mixture to the butter in
three parts, alternating between each addition with the cocoa
mixture, beating after each addition. BEAT ONLY TILL INGREDIENTS ARE
ABSORBED. Divide batter equally in the two cake pans. Bake 35 to 40
minutes, or untill cake pulls away from sides on pan, and a cake
tester (toothpick) inserted into cake comes out clean. Place cakes on
wire racks and allow to cool completely.
Filling:
Combine sugar, cornstarch and salt in small saucepan. Gradually add
the milk while mixing with a wire whisk. Add the chopped chocolate.
Place over medium heat and cook, stirring constantly, untill mixture
thickens and bubbles for three minutes. Filling should have the
texture of pudding (because that's just what it is). Place in small
bowl to cool with plastic wrap directly cxovering the surface to
prevent a skin from forming.
Servings: 1 cake
Chocolate Blackout Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Academics have proved the existance of recipes far back into the far past, at least as far back as the early Egyptians, and potentially, even further back. In practice though, in the main part, these early cookbooks were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to historians are a few ancient tablets in Sumerian 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 those who drank it feel wonderful. Continuing our culinary historical journey, we have a couple of interesting recipe books which date from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that appears on menues today, but instead recipes for the types of food enjoyed by the upper classes of the period. Over the succeeding few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a result cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing popular recipes of the day. The TV revolution brings us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Blackout Cake recipe.
