Ingredients
1 1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/4 cup margarine
1 cup sugar
3/4 cup nonfat buttermilk
2 tbsp hot water
1 tsp instant coffee granules
1 tsp vanilla extract
1 1/2 oz white chocolate
1 1/2 tsp skim milk
2 cup fresh raspberries
Directions
Preheat oven to 350 degrees; coat a 6-cup ring mold with nonstick
cooking spray. Combine flour, cocoa, baking soda and salt in a small
bowl; set aside. Melt margarine in a medium saucepan over low heat.
Remove from heat, and stir in sugar. Add buttermilk; stir well.
Combine hot water and coffee granules, stirring until dissolved. Add
to sugar mixture; stir well. Gradually add flour mixture to liquid
mixture, stirring with a wire whisk just until blended. Stir in
vanilla. Pour batter into prepared pan and bake for 25 minutes. Cool
completely in pan. Invert cooled cake carefully onto a serving
platter. Combine white chocolate and skim milk in a glass measure.
Microwave at HIGH for 25 seconds, or until melted, stirring well.
Drizzle evenly over cake. Spoon raspberries into the center of the
cake. Garnish with additional raspberries and a mint sprig, if
desired. (181 calories, 5. 6g fat, 28% calories from fat)
Recipe By : Cooking Light, Guilt-Free Desserts
Servings: 12 servings
Chocolate Party Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Party
The History of Recipes
We can read the history of `recipes` way back into antiquity, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cookbooks were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of ancient tablets in ancient Sumerian 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 anyone who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, main course and desserts, a very modern way of dining. Additionally, he informs us how the ancient chefs made use of many spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and dill. Closer to modern times, there were two interesting cookery books from the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that we all know today, but rather descriptions of the types of food enjoyed by the nobility of that time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs created a torrent in books on cookery, the majority of which still exist in private collections. By the arrival of the 1900s, cookery publications are increasing in popularity due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Chocolate Party Cake recipe.
