Ingredients
2 1/4 cup unsifted flour
1 tsp baking soda
1/4 tsp baking powder
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1 cup hellmann's real mayonnaise
4 squares (1 oz. each) baker's unswee, tened chocolate, m
1 1/3 cup water
Directions
Crunchy Coconut Topping (below)
Grease and flour a 13" x 9" x 2" baking pan. In bowl stir first 3
ingredients; set aside. In large bowl with mixer at high speed beat
next 3 ingredients for 3 min. or until fluffy. Reduce speed to low;
beat in real mayonnaise and chocolate. At low speed add flour
mixture in 4 additions alternately with water, beating just until
blended after each addition. Pour into pan. Bake in 350 oven 45 min.
or until tester comes out clean. Cool completely in pan. Serves 15
Crunchy Coconut Topping: In saucepan, stirring constantly, bring 3/4
cup firmly packed brown sugar and 1/4 cup margarine to boil over
medium heat, boil 2 minutes. Add 3 Tbsp. milk, 1-1/3 cups flaked
coconut and 1/2 cup chopped walnuts. Stirring constantly, boil 1
minute. Spread on top of cake. Broil 6" from heat 3 minutes or until
golden brown. Cool
From: Hellmann's Ad Shared By: Pat Stockett
Servings: 15 servings
Chocolate Velvet Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be found way back into ancient history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian 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 having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times made use of a good variety of herbs, including a few that will be familiar to modern cooks like bay, mint and dill. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in cookery books, the majority of which are kept safe in private libraries. When we get to the 1900s, recipe books were greatly in demand as a result of more people being able to read, more leisure time and being a little richer. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chocolate Velvet recipe.
