Ingredients
PATTI VDRJ67A
CAKE
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup sugar
1/3 cup shortening
1 egg
1 tsp peppermint extract
2/3 cup milk, cold
FROSTING
2 cup powdered sugar, sifted
2 tbsp butter or margarine
1/4 tsp peppermint extract
2 tbsp to 3, milk
2 drop green food coloring
1 thin chocolate covered mint candie, s, halved
1 chocolate chip mint ice cream (opt, )
Directions
Stir together flour, cocoa powder, baking powder, salt and baking
soda. Beat together sugar and shortening on high speed of mixer until
fluffy. Beat in egg and peppermint extract. Add dry ingredients to
creamed mix, alternating with milk, beating well after each addition.
Pour into greased and floured 9" round cake pan. Bake at 350~ for
25-30 minutes or until cake tests done. Cool 10 minutes. Turn out
onto rack to cool completely. For frosting, beat together the sugar,
butter, extract and enough milk to make spreadable consistency. Tint
frosting green. Place cake layer on serving platter. Frost top and
sides of cake. Decorate with mint halves. Serve with ice cream. 9:55
PM
Servings: 6 servings
Chocolate Mint Cake * Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into distant history, at least as far into history as the Egyptians, and possibly even further than that. In practice though, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of stone 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 having made those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. He also tells us how the Roman chefs made use of many spices, including some that we all recognise such as bay, fennel and parsley. Over the following few hundred years, the rich families of Wesstern Europe strove to serve the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. However, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications are greatly in demand mostly due to increased literacy, more leisure time and having more money to spend. The introduction of television brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Chocolate Mint Cake _ recipe.
