Ingredients
1/2 lb butter or margarine
1/2 cup vegetable shortening
3 cup sugar
5 each eggs
3 cup sifted flour, plain
1/2 cup cocoa, hershey's pref.
1/2 tsp salt
1/2 tsp baking powder
1 1/4 cup milk
1 tsp vanilla
1/2 cup cocoa
1 package powdered sugar
1/3 cup milk, hot
1/4 lb butter
1 tsp vanilla
Directions
Cream butter, shortening and sugar by hand until creamy. Beat on
medium speed with electric mixer until creamy. Add 1 egg at a time
and beat well after each addition. Mix all dry ingredients together
and add alternately with milk, beginning and ending with flour. Add
vanilla and use low speed to mix well, scraping down sides with a
rubber spatula.
Prepare a large tubed pan - grease and line bottom with waxed
paper. Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake
is cool, top with the icing.
For Icing: Sift together powdered sugar and 1/2 c. cocoa. Beat 1
stick butter until creamy. Add small amount of sugar mixture, beating
on low speed. Add hot milk and remainder of sugar. Beat well and
scrape sides of bowl with rubber spatula. Add vanilla; beat well and
spread on cooled cake.
Servings: 24 servings
Chocolate Pound Cake ---Whnp81a Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Academics have proved the existance of recipes way back into history, at least as far as the early Egyptians, and possibly even further. Having said that, these, early cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the ancient cooks were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and dill. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new culinary innovations caused a surge in manuscripts on cookery, many of which are now in private cookery archives. By the arrival of the 20th century, cookery publications are in high demand, due to increased literacy, more spare time and disposable income. |
We hope you enjoy this Chocolate Pound Cake Whnp81a recipe.
