Ingredients
2 cup cake flour, sifted
2 tsp baking powder
1/2 tsp salt
2/3 cup butter, or shortening
1 cup sugar
3 eggs, unbeaten
1/3 cup milk
1 tsp vanilla
Directions
Sift flour once, measure,add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs, one at a time, beating
thoroughly after each. Add flour, alternately with milk, a small
amount at a time, beating after each addition until smooth. Add
vanilla. Bake in two greased 9-inch layer pans in moderate oven at
375degrees F.) 25 to 30 minutes. Spread Tinted Seven Minute Frosting
between layers and on top and sides of cake. Sprinkle top and sides
of cake with Baker's Southern Style Coconut. Use the recipe for
Coconut Layer Cake. Spread Fudge Frosting between layers and on top
and sides of cake. Decorate sides of cake with chopped pecans, if
desired. Note: This recipe was taken from an old phamplet dated
1940, which featured Kate Smith's favorite Cakes. It was published by
General Mills, and the pampHlet is falling apart! I am glad to be
able to save these old recipes. For those who too young to remember,
where
it calls for the use of a rotary mixer in these recipes, just use
your electric mixer, or hand mixer as required.
Servings: 1 servings
Coconut Layer Cake :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, in fact as far into history as the Egyptians, and maybe further still. However, mostly, these ancient recipes were just very simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation 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. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks made use of a wide range of spices and herbs, including some that we all recognise such as basil, rue and dill. Moving on, there are two recipe books which date from the 1300s : a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the curry that is served today, but instead recipes for the types of food eaten by the rich and wealthy people of those days. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new culinary innovations led to an eruption in manuscripts on cooking, some of which are kept safe in private collections. During the next few hundred years, the powerful families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down popular recipes of the day. By the time we get to the twentieth century, recipe publications were in great demand, mostly due to more people being able to read, more spare time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Coconut Layer Cake ___gwhp32a recipe.
