Ingredients
9 oz milk chocolate
1/2 cup chocolate syrup
1/2 cup butter
1/2 cup margarine
2 cup sugar
4 each eggs
1 tsp vanilla
2 1/2 cup cake flour
1/2 tsp baking soda
1 cup buttermilk
1 each powdered sugar
Directions
IN THE TOP OF A DOUBLE BOILER, MELT CHOCOLATE IN SYRUP, STIRRING
OCASSIONALLY. COOL TO LUKE WARM. IN A LARGE BOWL CREAM BUTTER,
MARGARINE, AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME,
BEATING WELL AFTER EACH ADDITION. STIR IN VANILLA. SIFT TOGETHER
FLOUR AND BAKING SODA, THEN ADD ALTERNATELY WITH BUTTERMILK TO
CREAMED MIXTURE. BEAT WELL AFTER EACH ADDITION. WHIP CHOCOLATE
MIXTURE WITH LARGE SPOON UNTIL SMOOTH. ADD CHOCOLATE TO CREAMED
MIXTURE. POUR BATTER INTO GREASED AND FLOURED 10" ANGEL FOOD CAKE
PAN. LET SIT FOR ONE HOUR AT ROOM TEMPERATURE FOR BETTER TEXTURE.
BAKE AT 350 DEG F. FOR 1 HOUR. TEST WITH TOOTHPICK TO SEE IF DONE.
COOL COMPLETELY. TURN OUT ONTO PLATE. SPRINKLE WITH POWDERED SUGAR.
Servings: 12 servings
Chocolate Bar Poundcake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Historians have traced the existence of recipes back into ancient history, in truth as far back into history as early Egypt, and maybe even further. However, sadly, these old recipes were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few stone tablets in the Sumerian language describing the making 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. Progressing into The time of the romans 25BC a man called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius also informs us how the Roman chefs made use of a wide range of spices and herbs, including some that we all recognise like bay, fennel and parsley. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that appears on menues today, but instead descriptions of the types of meals served to the rich and powerful of the time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices such as basil and coriander. These new herbs and spices led to an outbreak in recipe manuscripts, some of which are kept safe in private collections. Over the next few centuries, the upper-class families of Europe tried to serve the most exotic meals, and consequentially chefs and their recipe collections could command a high salary. Nevertheless, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cooking publications were increasing in popularity mostly as a result of better eduction, increased leisure time and having more money to spend. The introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Bar Poundcake recipe.
