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Cake, New Choco-nougat

Source of Recipe

Betty Crocker Pre 1950s


List of Ingredients

1 3/8 C sifted softasilk cake flour
1 1/3 C sugar
2 tsp baking powder
1/2 tsp salt
1/3 C crisco shortening
3/4 C + 2 tblsp milk (7/8C)
2 eggs
2 oz melted unsweetened chocolate (2 squares)
2/3 tsp red food color (optional)
2/3 C walnuts, cut up


Recipe

Grease and flour 2 round layer cake pans, 8 x 1 1/2", or a 9x9 square pan.Sift together flour, sugar,baking powder and salt.
Add shortening and about 1/2 of the milk. Beat vigerously with a spoon for 2 minutes by clock (about 150 strokes per minute) Or 2 minutes at medium speed on mixer.
Add rest of milk, chocolate and food color. Beat 2 minutes more.
Stir in walnuts. Pour into prepared pans. Bake layers 30-35 minutes at 350. Square pan 35-45 minutes. When cool, frost with penuche icing.

Penuche Icing
Melt 1/2 C butter. Add 1 C brown sugar, Packed. Boil over low heat 2 minutes, stirring constantly. Stir in 1/4 C milk. Stir until mixture comes to a boil. Remove from heat and cool to lukewarm. Add, gradually1 3/4 C to 2 C sifted confectioners sugar. Beat until spreading consistency. Add a small amount of hot water if too stiff.