Dark Part Recipe

History of Dark Part:
The Dark Part recipe has a long and rich history, dating back to the early 19th century. It is believed to have originated in the United States and quickly gained popularity among homemakers and bakers due to its simplicity and delicious taste.

Originally, the recipe called for simple and easily accessible ingredients, making it an excellent option for families on a budget. Over the years, variations of the Dark Part recipe have emerged, often incorporating different flavors and ingredients.

Fun Facts about Dark Part:
1. The Dark Part got its name from its distinct dark color, which is achieved by using dark-colored ingredients like sugar and brown flavorings.
2. This recipe was often passed down through generations, making it a beloved family tradition.
3. The Dark Part is versatile and can be enjoyed on its own or as a base for other desserts, such as trifles or layered cakes.
4. The lemon extract provides a refreshing citrus flavor that balances perfectly with the rich sweetness of the cake.

Now, let's dive into the recipe of Dark Part and learn how to make this delectable treat:

- 3 tablespoons shortening
- 1/2 cup sugar
- 1/2 teaspoon lemon extract
- 1/2 cup milk
- 1 cup flour
- 2 teaspoons Dr. Price's Baking Powder
- 1/4 teaspoon salt
- White of 1 egg

1. In a mixing bowl, cream the shortening until smooth. This can be done using a hand mixer or by hand with a wooden spoon.
2. Gradually add the sugar to the creamed shortening, mixing well after each addition. This will ensure that the sugar is evenly distributed throughout the batter.
3. Add the lemon extract to the creamed mixture, giving the cake a delightful hint of citrus flavor.
4. Slowly pour in the milk, continuing to mix until well combined. The milk will add moisture and contribute to the cake's soft texture.
5. In a separate bowl, sift together the flour, Dr. Price's Baking Powder, and salt. Sifting will help remove any lumps and ensure a smooth batter.
6. Gradually add the dry ingredients to the creamed mixture, incorporating them thoroughly. Mix until you achieve a smooth and uniform batter.
7. In a clean and dry bowl, beat the white of one egg until stiff peaks form. This will add lightness to the cake's texture.
8. Gently fold in the beaten egg white to the batter, being careful not to overmix. This step will give the Dark Part a fluffy texture and make it light and airy.
9. Preheat the oven to 350°F (175°C).
10. Grease and flour a baking dish or line it with parchment paper. This will prevent the cake from sticking to the pan.
11. Pour the batter into the prepared baking dish, leveling the surface with a spatula.
12. Place the dish in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
13. Once baked, remove the Dark Part from the oven and allow it to cool completely before serving.

Serving Suggestions:
The Dark Part can be enjoyed as a standalone dessert, dusted with powdered sugar or decorated with frosting. For added decadence, consider serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

Similar Recipe Dishes:
If you enjoyed making and eating the Dark Part, here are a few similar recipe dishes you may want to try:

1. Pound Cake: This classic cake is known for its rich buttery flavor and dense texture, making it the perfect accompaniment to tea or coffee.

2. Angel Food Cake: Contrasting the Dark Part, the Angel Food Cake is light and airy, thanks to the use of egg whites. It is often enjoyed with fresh fruits and whipped cream.

3. Sponge Cake: Similar to the Dark Part, the Sponge Cake is made using beaten egg whites, resulting in a fluffy and delicate dessert. It can be filled with fruits, creams, or icing.

All of these recipes have their unique characteristics but share the common goal of providing a delectable treat for any occasion. Enjoy experimenting with these delicious desserts and have fun exploring the world of baking!



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