Ingredients
2 cup cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup sugar -- divided
1/3 cup unsweetened cocoa powder
1 tsp instant coffee powder -- or
1 espresso
1/4 cup water
1 large egg
1 large egg white
6 tbsp unsalted butter -- softened,
1 cut up
1 cup plain nonfat yogurt
2 tsp vanilla extract
Directions
1. Position rack in lower third of oven. Heat to 350F. Coat 8- or
10-cup fluted tube pan with spray.
2. Combine flour, baking powder, baking soda, and salt in bowl. In
another bowl, stir 1/3 cup sugar, cocoa, coffee, and water until
smooth. Whisk whole egg and egg white in cup; set aside.
3. Beat butter in mixer bowl until creamy, 1 min. Gradually add
remaining 1 cup sugar and beat at high speed abt. 3 min. Gradually
add eggs; beat 2 min.
4. W/ mixer at low speed, add dry ingred. alternately w/yogurt, beg.
and ending with dry ingred.; beat until well blended. Measure 1 1/2
cups batter and stir into cocoa mix.
5. Spoon about 3 quarters of the white batter evenly into bottom of
tube pan. Spoon on dollops of chocolate batter, then small dollops
of white batter over the chocolate. Draw small knife thru batters in
zigzag motion to marbleize. Be careful not to overblend.
6. Bake 45-50 min, until toothpick insert in center of cake comes out
clean. Cool in pan 10-15 min. Unmold cake; cool completely.
Recipe By : Ladies' Home Journal - 1/95
Servings: 12 servings
Chocolate Marble Cake - Lowfat Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Diet
The History of Recipes
It is possible to trace the history of written recipes way back into the far past, in truth as far back as the early Egyptians, and possibly even further than that. However, mostly, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to food historians is a series of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, there are a couple of cookery books which were published in the fourteenth century - a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that we all know today, but rather descriptions of the types of meals served to the rich and powerful. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy lands, including spices like coriander, basil and rosemary. These new culinary innovations was responsible for an increase in books on cookery, the majority of which still exist in academic collections. For the centuries that followed, the powerful families of Wesstern Europe competed to lay on the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books are highly popular as a result of better eduction, people having increased free time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Marble Cake Lowfat recipe.
