Ingredients
1 cup cocoa
2 cup boiling water
1 cup butter, softened
2 1/2 cup sugar
4 eggs
2 3/4 cup flour (i used cake flour and sugges, t others do so als
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 whipped cream filling:
1 cup whipping cream,
1 tsp vanilla, and
1/4 cup sifted powdered sugar
1 perfect chocolate frosting:
1 (6 oz) package seme-sweet chocolate, morsels,
1/2 cup half and half,
3/4 cup butter
2 1/2 cup sifted powdered sugar
Directions
This cake is from the December 1990 "Southern Living" article on the
best recipes of the past 25 years. We've tried it, and it is a
stunner! First printed in December 1977, a recipe submitted by Dondee
Gage Steves of San Antonio, Texas.
Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans.
Combine cocoa and boiling water, stir until smooth, then set aside.
Cream butter, gradually add sugar, beating well at mdm speed of an
electric mixer. Add eggs, one at a time, beating well after each
addition.
Combine flour, soda, baking powder, and salt; add to creamed mixture
alternating with cocoa mixture, beating at low speed of an electric
mixer, beginning and ending with the flour mixture. Stir in the
vanilla. Do not overbeat.
Pour pans and ake 20 minutes or until a wooden pick inserted into the
center comes out clean. Cool pans 10 minutes. Remove the cake from
pans; cool completely.
Spread filling between layers; spread frosting on top and sides. Chill
until serving time.
Filling: Beat whipping cream and vanilla until foamy. Gradually add
powdered sugar, beating until soft peaks form. Chill.
Yield: 2 c
Frosting: Combine chocolate, half and half, and butter in a heavy
saucepan; cook over mdm heat, stirring until chocolate melts (I used
a glass measuring c and the microwave). Remove from heat; add
powdered sugar, mixing well.
Set saucepan in ice, and beat at low speed of an electric mixer until
the frosting holds its shape and loses its gloss. Add a few more
drops of half-and-half if needed to make spreading consistency.
Yield: 2 1/2 c
Servings: 6 servings
Perfect Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into distant history, certainly as far into history as the Egyptians, and maybe further still. However, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Moving on, we find a couple of interesting recipe books from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are not about the indian food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the upper classes of that time. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including coriander, parsley, and basil. These new herbs and spices prompted a torrent in recipe manuscripts, most of which still exist in private collections. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Perfect Chocolate Cake recipe.
