Ingredients
CAKE BATTER
2 cup cake flour
2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine
2 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
3 oz unsweetened chocolate
1 cup dairy sour cream
1 cup water, boiling
FILLING
1/2 cup butter or margarine
12 oz caramels
1 can sweetened condensed milk
Directions
Preheat oven to 350~. Grease and flour a 9x13 pan. Set aside. Sift
together cake flour, baking soda and salt. Set aside. Beat butter and
sugar together in a large mixing bowl. Blend in the eggs and beat
until light and fluffy. Stir in vanilla and melted chocolate.
Alternately, add the dry ingredients and the sour cream to the butter
mixture. Beat well after each addition. Stir in the boiling water.
(Batter will be thin.) Divide cake batter in half. Pour one half into
prepared cake pan. Bake 10-12 minutes or until firm to touch. Remove
from oven. Meanwhile, prepare filling. Mix the butter, caramels and
sweetened condensed milk in a sauce pan and melt over low heat,
stirring often. Can be melted in the microwave. When melted, pour the
mixture over the half baked cake. Pour the remaining cake batter over
the caramel mixture and return to the oven. Bake for 15-20 minutes or
until firm to the touch. (It took me 25 minutes) Cool and frost or
serve with whipped cream or a la mode.
Servings: 8 servings
Chocodeath Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount 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 anyone who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there are some books published in the fourteenth century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the spicy food that is popular today, but instead recipes for the types of meals cooked for the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including basil and coriander. The introduction of these new culinary ideas was responsible for an eruption in books on cooking, many of which are kept safe in private libraries. Over the succeeding few centuries, the wealthy families of the West strove to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. However, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were greatly in demand as a result of better eduction, more leisure time and being a little richer. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocodeath Cake recipe.
