Ingredients
2 cup unsifted unbleached flour
2 tbsp cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 1/2 cup sugar
2 large eggs
2 tsp vanilla extract
2 cup unsweetened applesauce
6 oz semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Sift the flour, cocoa, baking soda and salt together and set aside.
Cream the shortening and sugar together in a large mixing bowl until
light and fluffy, using an electric mixer set on medium speed. Add
the eggs, one at a time, beating well after each addition. Blend in
the vanilla extract. Add the dry ingredientss alternately with the
applesauce to the creamed mixture, beating well after each addition,
using the mixer set on low speed. Pour the batter into a greased 13
X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and
chopped walnuts. Bake in a preheated 350 degree F. oven for 35
minutes or until the cake test done. Cool in the pan on a wire rack.
From The Farm Journal's Complete Home Baking Book Copyright 1975
Servings: 16 servings
Chocolate-Applesauce Cake Recipe brought to you by Recipe Ideas
Categories: Applesauce; Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
Historians have traced the existence of recipes back into history, in fact as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, in the main part, these early cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to academics are a few ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as bay, rue and parsley. As our culinary historical trip moves to more modern times there are some interesting books published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that appears on menues today, but instead descriptions of the types of food on the tables of the nobility of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices like basil and coriander. These new foods and tastes created an outbreak in recipe books, some of which are now in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe strove to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were much in demand. However, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications are greatly in demand as a result of better eduction, people having increased spare time and having more disposable income. The introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chocolate Applesauce Cake recipe.
