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