A fudge cake is a chocolate cake containing fudge. Variations include pudding fudge cake, made with chocolate cake mix, chocolate pudding, and chocolate chips. When made with additional chocolate, the recipe is sometimes buckwheat loaf as “Death by Chocolate”. Fudge cake” is also a term in the American South to refer to a dense, single-layer chocolate cake served with or without icing.

It is similar to a brownie, although more moist with more chocolate. Chocolate Treats – American Fudge Cake”. It has been suggested that Cherry cake be merged into this article. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. It is believed that the pound cake is of northern European origin and dates back to the early 1700s.

A recipe for pound cake is in the first U. American Cookery, which was published in 1796. Over time the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges.

This changed the flavor and texture of the cake. There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. In France, the pound cake is well known. There are equal weights in each of the four quarters.

In tradition, the popular cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients, but with no added fruit of any kind. However, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or even mashed bananas for extra moisture. The ponqué is essentially a wine-drenched cake with a cream or sugar coating, and it is very popular at birthdays, weddings and other social celebrations. The concept of the first four ingredients having equal proportions is not common, but, nevertheless, this style of cake batter forms the basis of many popular cake recipes. American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our Best-loved Cakes. The Indian meal book : comprising the best American receipts for the various preparations of that excellent article”.

Gebackenes Osterlamm süße Tradition – Mann backt”. A delicious, nutritious breakfast is the perfect way to start the day. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine. Thicker than a crepe but thinner than a pancake, it has a delightfully sour taste.

Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Traditional injera uses all teff flour, made from the seeds of an annual grass native to the Horn of Africa. Since the bread is naturally fermented, similar to sourdough, you’ll need to plan ahead. The mixture needs to sit out and be stirred occasionally for three or four days.