Ingredients
1 stick (4 ozs.) margarine
1 1/2 cup graham cracker crumbs
6 oz semisweet chocolate chips (1 cup)
1/2 cup chopped walnuts
1 package (18.25-ounce) devil's food o chocol, ate fudge cake mix
1 1/2 cup heavy cream
1 1/2 tbsp instant coffee powder
1/3 cup sifted powdered sugar
Directions
Melt margarine in a medium saucepan over low heat, or in a 1-quart
glass bowl in a microwave oven on High 1 to 1-1/4 minutes. Stir in
graham cracker crumbs and let cool. When cool, stir in chocolate
chips and walnuts; set aside. Preheat oven to 350 degrees. Grease and
flour two 9-inch round cake pans. Prepare cake mix according to
package directions. Turn batter into prepared pans. Sprinkle
crumb-walnut-chocolate chip mixture over cake batter, dividing evenly
between pans. Using fingertips or back of a spoon, lightly press
mixture into batter (crumb mixture should not sink all the way into
batter.) Bake cake as package directs (30 to 35 minutes), or until
cake tester inserted in center comes out clean. Remove cakes from
oven; let cool completely in pans before unmolding. Keep layers crumb
side up. In a medium bowl, beat cream, coffee powder, and powdered
sugar with an electric mixer on high speed until stiff. Place one
cooled cake layer, crumb side up, on a serving plate. Spread three
quarters of whipped cream mixture over cake. Top with remaining cake
layer, crumb side up. Frost sides of cake with remaining whipped
cream; do not frost top of cake. Refrigerate until serving time.
Source: 365 Great Chocolate Desserts Reformatted by: CYGNUS, HCPM52C
Servings: 12 servings
Chocolate Cafe Au Lait Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Food historians have traced the existence of recipes back into history, at least as far as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many different aromatic flavours, including some familiar names such as bay, rue and asafoetida. Over the following few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most extravagent meals, and consequentially chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications are in high demand, mostly as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Chocolate Cafe Au Lait Cake recipe.
