Ingredients
POUND CAKE
1 cup softened butter
1/2 cup shortening
3 cup sugar
5 large eggs
3 cup sifted cake flour
1/2 cup cocoa
1/4 tsp baking powder
1 1/4 cup milk
1 tsp vanilla
FUDGE FROSTING
2 cup sugar
1/4 cup cocoa
1/4 tsp salt
2/3 cup milk
1/2 cup shortening
1 tsp vanilla
Directions
Beat butter and sugar until creamy. Beat in eggs, one at a time, just
until yellow disappears.
Combine dry ingredients and add to creamed mixture alternately with
milk, beginning and ending with flour, just until blended after each
addition. Stir in vanilla.
Bake in a greased and floured 10" tube pan 1 hour at 325F., until a
toothpick inserted in the center comes out clean. Cool in pan on a
wire rack 10-15 minutes before removing and cooling completely on
rack. Spread with frosting.
Frosting:
Combine sugar, cocoa, salt, milk and shortening in saucepan. Boil 2
minutes over medium heat, stirring constantly. remove and add vanilla.
Beat at high speed until smooth and of the proper consistency.
Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95
Servings: 1 servings
Chocolate Pound Cake With Fudge Frosting^ Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is actually possible to trace the history of recipes way back into the distant past, certainly as far back into history as the Egyptians, and maybe further still. In practice though, in the main part, these early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to academics is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something we still use today. Aspicius also tells us how the Roman cooks made use of a wide range of spices and herbs, including some familiar names like basil, fennel and parsley. As we move on, there are a couple of recipe books from the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the East, including coriander, parsley, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on food, most of which still exist in private libraries. During the next few centuries, the powerful families of the West competed to serve up the best banquets, and as a result the best cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books are highly popular due to increased literacy, people having more leisure time and having more disposable income. The revolution that is television brought us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Pound Cake With Fudge Frosting^ recipe.
