Ingredients
1 cup all purpose flour
3/4 cup sugar
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp oil
1 tsp vanill
1 nonstick vegetable spray
3/4 cup brown sugar
1/4 cup cocoa powder
1 3/4 cup hot water
Directions
1. Sift together the flour, sugar, 2 T of cocoa powder, baking
powder,
and salt. 2. Add the milk, oil, and vanilla, mixing by hand untill
smooth. 3. Pour into an 8x8x2-inch baking pan that has been sprayed
with nonstick
spray. 4. Combine the brown sugar, 1/4 c cocoa powder, and water
and pour over
batter. 5. Bake at 350 degrees for 45 minutes. Per serving: 253
calories, 0 cholesterol, 1 g. dietary fiber, 4 g. fat,
235 mg. sodium
Servings: 8 servings
Cocoa Pudding Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Written recipes as a concept can be found far back into the far past, certainly as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to experts are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans used a wide range of spices and herbs, including a few that will be familiar to modern cooks such as bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted an outbreak in books on cookery, the majority of which still exist in private cookery archives. Over the next few hundred years, the powerful and rich competed to serve the most exotic meals, and as a result the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks are highly popular mostly due to increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Cocoa Pudding Cake recipe.
