Ingredients
FORMATTED BY TRISH MCKENNA
CAKE
1 package pillsbury plus devil's food cake mi, x
1 can (21-oz.) cherry fruit
1 pie filling
1 tsp almond extract
2 eggs, beaten
FROSTING
1 cup sugar
5 tbsp butter or margarine
1/3 cup milk
1 package (6-oz.) semi-sweet
1 chocolate chips
Directions
Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. In large
bowl, combine all cake ingredients. By hand, stir until well mixed.
Pour into greased and floured pan. Bake at 350 degrees F. for 25 to
30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, butter and milk. Bring to a boil;
boil 1 minute, stirring constantly. Remove from heat; stir in
chocolate chips until smooth. Pour and spread over warm cake. Makes:
12 to 16 servings.
HIGH ALTITUDE - Above 3500 Feet: Bake at 375 degrees F. for 25 to
30 minutes.
Nutrition information per serving: 1/16 of recipe: Calories 340,
protein 39 g., carbohydrate 61 g., dietary fiber 3 g., fat 11 g.,
cholesterol 37 mg, sodium 270 mg., dietary exchanges:
1 starch, 3 fruit, 2 fat
From: Pillsbury Classic Cookbooks, Country Baking, Nov. 1992 issue.
Formatted to MM by Trish McKenna 2/8/97. From the MM database of Judi
M. Phelps. jphelps@slip.net or jphelps@best.com
Servings: 12 servings
Chocolate Cherry Sheet Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
Written recipes as an idea can be found far back into history, at least as far as pharonic Egypt, and maybe even further. In practice though, generally, these old records were just basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some clay tablets in the Sumerian language 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 those who drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he recounts how the ancient chefs used a wide range of spices and herbs, including some familiar names for example thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there are some books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that we all know today, but rather accounts of the types of meals enjoyed by the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new culinary innovations prompted an outbreak in manuscripts on cookery, the majority of which still exist in private libraries. When we get to the 20th century, recipe publications are greatly in demand mostly as a result of higher levels of literacy, people having more free time and disposable income. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this site. |
We hope you enjoy this Chocolate Cherry Sheet Cake recipe.
