Ingredients
1 1/2 cup granulated sugar
2 eggs
4 tbsp butter
3 oz unsweetened chocolate
1 1/2 tsp vanilla
1 cup buttermilk
3 1/2 cup all-purpose flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
ICING
1 cup powdered sugar
1 egg white
1/2 tsp vanilla
Directions
All the ingredients should be at room temperature (70oF.) Beat the
sugar and eggs together until creamy and lemon colored. Melt the
butter and chocolate together in a small saucepan over low heat. Beat
into the sugar and egg mixture. Combine the vanilla and the
buttermilk. Stir into the sugar mixture. Combine the flour, baking
powder, baking soda and salt in a large bowl. Stir into the liquid
mixture. Chill the dough slightly to make it easier to handle. Roll
out half the dough on a lightly floured board. Roll to a /"
thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10
minutes. Heat 2" of oil to 370o in a large skillet. The dough should
be at room temperature before frying. Dip a metal pancake turner into
the hot oil each time before using it to move or turn a doughnut.
Transfer the doughnuts to the skillet, one every 15 seconds. Fry each
doughnut about 90 seconds per side. Remove the doughnuts and drain on
paper towelling.
Servings: 30 doughnut
Chocolate Cake Doughnuts Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Nut
The History of Recipes
We are able to follow the history of `recipes` back into the distant past, in truth as far back as the early Egyptians, and possibly even further than that. Having said that, generally, these old recipes were just primitive pictorial recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which show 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 those who drank it feel exhilarated. Later, we have two interesting books published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of meals on the menues of the upper classes of those days. For the centuries that followed, the rich families of the West competed with each other to serve the most extravagent banquests, and because of this chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking publications were in high demand, as a result of higher levels of literacy, increased leisure time and being a little richer. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Cake Doughnuts recipe.
