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CHOCOLATE NUT CAKE

THIS RECIPE WAS SPECIAL MY GREAT-GRANDMOTHER ONLY SERVED IT AT CHRISTMAS WITH FRESH MADE LEMONADE. THIS RECIPE IS WELL OVER 100 YEARS OLD





List of Ingredients



• LIGHT PART:
  
• 1 CUP SUGAR
  
• 1/4 CUP BUTTER
  
• 6 TABLESPOONS MILK
  
• 1/2 TEASPOON VANILLA
  
• 1 TEASPOON BAKING POWDER
  
• 1 1/4 CUPS FLOUR
  
• 4 EGG WHITES
  
• DARK PART;
  
• 1/2 CUP SUGAR
  
• 3 OZ. BUTTER
  
• 4 EGG YOLKS
  
• 1 OZ MELTED CHOCOLATE
  
• 1/4 CUP MILK
  
• 1 TEASPOON BAKING POWDER
  
• 1 CUP FLOUR
  
• FILLING;
  
• 4 OZ MELTED CHOCOLATE
  
• 1/2 CUP CREAM
  
• 2 TABLESPOONS BUTTER
  
• 1 CUP SUGAR
  
• 1 CUP CHOPPED NUTS
  






Instructions



1. LIGHT PART; BLEND SUGAR AND BUTTER UNTIL VERY LIGHT AND FLUFFY.
   
2. ADD MILK, VANILLA, BAKING POWDER AND FLOUR. FOLD IN WELL BEATEN EGG WHITES.
   
3. POUR INTO WELL GREASED AND FLOURED 8 INCH CAKE PANS (2)
   
4. DARK PART; BLEND BUTTER, SUGAR, AND EGG YOLKS.
   
5. ADD CHOCOLATE, MILK, BAKING POWDER AND FLOUR. MIX WELL.
   
6. POUR INTO WELL GREASED AND FLOURED 8 INCH CAKE PAN.(1)
   
7. BAKE ALL LAYERS AT 350 DEGREES 15 TO 20 MINUTES OR UNTIL
   
8. TESTING STRAW COMES OUT CLEAR (THIS STRAW WAS ONE TAKEN FROM THE KITCHEN BROOM OF ALL THINGS)
   
9. COOL LAYERS COMPLETELY.
   
10. FILLING; MELT CHOCOLATE.
    
11. ADD CREAM, BUTTER AND SUGAR.
    
12. BOIL UNTIL FORMS SOFT BALL WHEN DROPPED IN ICED COLD WATER.
    
13. REMOVE FROM HEAT.
    
14. ADD NUTS
    
15. SPREAD VERY THICK BETWEEN LAYERS. CHOCOLATE LAYER IS IN THE MIDDLE OF THE TWO WHITE LAYERS.
    
16. FROST WITH PLAIN CHOCOLATE ICING (WE PERFER THE COOKED KIND VERY MUCH LIKE THE FILLING)
    
17. DECORATE WITH UNBROKEN ENGLISH WALNUT HALVES.