Ingredients
CAKE
2 cup flour, sifted
1 3/4 cup sugar
1/2 cup unsweetened cocoa
1 tsp salt
1 tsp soda
2 tsp vanilla
3/4 cup water
1/2 cup shorting
1/2 cup sour cream
4 eggs, reserve 1 for filling
COCONUTMACAROON FILLING
1 egg white, reserved
1/4 cup sugar
1 cup coconut, grated
1 tbsp flour
1 tsp vanilla
CHOCOLATE GLAZE
2 cup confectioners' sugar
1 tbsp butter
1/2 tsp vanilla
3 tbsp milk
1/4 cup cocoa
Directions
Filling: In small bowl, beat egg white at high speed until soft peaks
form. Gradually add sugar; beat until stiff peaks form. By hand,
stir in coconut, flour and vanilla; blend well. Set this mixture
aside.
Cake: In large mixing bowl, combine all ingredients; blend at low
speed until moistened; beat 3 minutes at medium speed. Pour batter
into greased and floured 12 cup Bundt pan. Drop teaspoonfuls of the
coconut filling over the chocolate batter. Bake at 350 F. for 50-60
minutes or until cake tests done. Cool in pan 10-15 minutes. Turn
out on wire rack or serving place to complete cooling. Top with
Chocolate Glaze.
Glaze: In small bowl, combine sugar, cocoa and butter. Add vanilla;
add milk gradually to achieve desired consistency and stir until
smooth.
Servings: 12 servings
Chocolate Macaroon Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Cookie; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these early records were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in Sumerian which show the preparation 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. During the time of the Romans a man called Apicius assembled a number of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also informs us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the holy land, including basil and rosemary. These new culinary innovations caused an increase in recipe publications, most of which are kept safe in private collections. Over the next few hundred years, the powerful families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes to allow everyone to enjoy them. The arrival of TV 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, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Macaroon Cake recipe.
