Ingredients
2 cup cake flour
1 tsp bake powder
1/2 tsp bake soda
1 tsp salt
1 1/3 cup sugar
1/2 cup shortening
1 cup milk
1 tsp vanilla
2 eggs
2 squares chocolate (unsweet)
Directions
SIFT DRY INGREDIENTS INTO A BOWL. ADD SHORTENING, 2/3 CUP MILK AND
VANILLA. MIX AT STIR SPEED FOR 1 MINUTE. SCRAPE BOWL SIDES. TURN TO
SLOW SPEED AND MIX FOR 1 MINUTE ADDING REMAINING MILK EGGS AND MELTED
CHOCOLATE. BEAT 30 SECONDS MORE. SCRAPE BOWL AND MIX AT MEDIUM HIGH
SPEED FOR ONE MINUTE. POUR BATTER INTO A GREASED AND FLOURED 11 X 18
SHEET CAKE PAN. BAKE AT 375 DEG F FOR 20 TO 25 MINUTES OR UNTIL PICK
INSERTED IN MIDDLE COMES OUT CLEAN. NOTE: 1 CUP CAKE FLOUR = 1 CUP -
LESS 2 TABLESPOONS ALL PURPOSE FLOUR.
Servings: 18 servings
Chocolate Sheet Cake (Scratch) Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can follow the history of meal recipes back into the distant past, certainly as far as ancient Egypt, and potentially, even further back. In practice though, sadly, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main course and afters, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like basil, rue and dill. Later, there are a couple of cookery books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that we all know today, but instead accounts of the types of food served to the rich and powerful of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices like basil and rosemary. The introduction of these new tastes was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private cookery archives. For the centuries that followed, the powerful families of Wesstern Europe competed to lay on the most exotic meals, and consequentially the best chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications were highly popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chocolate Sheet Cake (Scratch) recipe.
