Ingredients
2 eggs--seperated
1/2 cup sugar
1/3 cup lard
1 3/4 cup sifted cake flour
1 cup sugar
3/4 tsp baking powder
1 tsp salt
1 cup plus 2 tblspns buttermilk
2 sqares unsweetened chocolate--melte, d
Directions
Chocolate Lard Cake
Glossy Fudge Frosting (To Follow)
Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Continue
beating till very stiff and glossy. In another bowl, stir lard to
soften. Add sifted dry ingredients and 3/4 cup buttermilk. Stir to
moisten dry ingredients; then beat 1 minute, medium speed on mixer.
Scrape sides and bottom of bowl constantly. Add remaining buttermilk,
egg yolks and melted chocolate. Beat 1 minute, scraping bowl
constantly. Fold in egg whites. Pour into 2 greased and floured
8-inch round layer cake pans or a 13 X 9 X 2 inch pan. Bake in
moderate oven at 350 F. for 30 to 35 minutes. Cool on rack 10
minutes. Remove from pans. Brush crumbs from cake while warm to
faciliate frosting. Frost with Glossy Fudge Frosting.
GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1 (6 oz.) pkg.
semisweet chocolate pieces, 1/3 Basic sugar syrup (to Follow).
Melt butter over hot (not boiling) water. Remove from heat before the
water boils. Add chocolate pieces to butter over hot water and stir
until melted, blended and thick. Add Basic Sugar Syrup gradually,
stirring after each adtion until blended. Mixture will become glossy
and smooth. Remove from hot water and cool until of a spreading
consistency. Spread thinly over cake. Apply quickly by pouring a
small amount at a time on top of cake; as it runs down on sides,
spread with spatula. Frost top of cake last.
BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water.
That;s it! You can refrigerate this syrup and keep it handy for
frosting or to sweeten beverages.
Servings: 6 servings
Chocolate Lard Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Experts have proved the existence of recipes far back into the far past, in truth as far back into history as the early Egyptians, and potentially, even further back. Having said that, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As our culinary historical trip moves on a few more years we find two interesting recipe books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are nothing to do with the curry that is popular today, but instead descriptions of the types of meals on the menues of the upper classes. Over the following few hundred years, the powerful and rich tried to serve up the most exotic banquets, and as a result the best chefs and their recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cooking publications were starting to become popular as a result of increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Lard Cake recipe.
