Ingredients
1 cup shortening
3 cup sugar
6 each eggs
2 2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cocoa
1 cup milk
1 tsp vanilla extract
1 chocolate frosting (optional
CHOCOLATE FROSTING
1 cup sugar
1/4 cup butter or margarine
1/3 cup evaporated milk
1/2 cup semisweet chocolate morsels
1/2 tsp vanilla extract
Directions
Cream shortening; gradually add sugar, beating well at medium
speed of an electric mixer. Add eggs, one at a time, beating after
each addition.
Combine flour and next 3 ingredients; add to mixture alternately
with milk, beginning and ending with flour mixture. Mix until just
blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10-inch tube pan. Bake at
325F for 1 hour and 25 to 30 minutes or until a wooden pick inserted
near center comes out clean. Cool in pan 10 minutes; remove from pan,
and let cool completely on a wire rack. Spread with Chocolate
Frosting, if desired. Yield: one 10-inch cake.
CHOCOLATE FROSTING:
Combine first 3 ingredients in a small saucepan; bring to a boil,
and boil 1 minute, stirring occasionally. Stir in chocolate morsels
and vanilla. Beat with a wooden spoon about 3 minutes or to desired
spreading consistency. Yield: 1-1/4 cups.
Helen Dosier of North Carolina, in November, 1990 "Southern Living".
Typos by Jeff Pruett.
Servings: 1 x 10" cake
Chocolate Pound Cake With Chocolate Frosting Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into antiquity, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are a few ancient 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 having made drinkers feel wonderful. Continuing our culinary historical journey, we find a couple of recipe books published in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of food on the menus of the rich and powerful of those days. Over the succeeding few centuries, the powerful and rich competed to serve the most extravagent banquests, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks are highly popular as a result of better eduction, people having increased leisure time and a general increase in wealth. The TV revolution gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Chocolate Pound Cake With Chocolate Frosting recipe.
