Ingredients
1/4 cup boiling water
3/4 cup pitted prunes
2/3 cup oil
1 cup sugar
2 tbsp unsweetened cocoa powder
2 tsp ground cinnamon
1 tsp salt
1 tsp vanilla
2 eggs
1 cup buttermilk
2 1/2 cup flour
1 1/2 tsp baking soda
2 tsp baking powder
CHOCOLATE FUDGE FROSTING
1/4 cup water
1/4 cup shortening
1/4 cup light corn syrup
2 cup sifted powdered sugar
1/2 cup cocoa powder
1/4 tsp salt
1/2 tsp vanilla
Directions
Pour boiling water over prunes and let soak 30 minutes. Combine oil,
sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon
vanilla in bowl. Add eggs and beat well 2 minutes. Combine soaked
prunes and buttermilk in blender or food processor and chop finely.
Add to creamed mixture with flour, soda and baking powder. Beat well
and turn into well-greased and floured 13- x 9-inch baking pan or 2
(8-in.) round pans. Bake at 350F 30 minutes, or until wood pick
inserted near center comes out clean. Cool.
To make frosting, bring water to boil. Remove from heat and beat in
shortening and corn syrup. Add powdered sugar, 1/2 cup cocoa, 1/4
teaspoon salt and 1/2 teaspoon vanilla and cream well to spreading
consistency. Use to frost cooled cake.
Servings: 12 servings
Chocolate Prune Cake With Chocolate Fudge Fro Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can read the history of written recipes back into distant history, in fact as far as the early Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these old records were just very basic pictorial instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show 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 drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, we have a couple of books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that is served today, but instead accounts of the types of meals on the tables of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as parsley and basil. These new spices and herbs caused a surge in manuscripts on cooking, the majority of which are kept safe in private cookery archives. For the next few years, the wealthy families of Europe strove to lay on the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe books were starting to become popular due to better eduction, more free time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chocolate Prune Cake With Chocolate Fudge Fro recipe.
