$100.00 chocolate cake

Categories
Appetizers
Breakfast
Casseroles
Cajun
Yield
3 Layers, 9"
MeasureIngredient
4 ounces Chocolate, bitter
½ cup Shortening
2 cups Sugar
Egg; well beaten
2 teaspoons Vanilla
2 cups Cake flour, sifted
2 teaspoons Baking powder
1 teaspoon Salt
1½ cup Milk
1 cup Nuts; chopped
2 ounces Chocolate, bitter
½ cup Butter
1 cup Sugar, confectioners
Egg; well beaten
1 tablespoon Vanilla
1 tablespoon Lemon juice
1 cup Sugar, confectioners
1 cup Nuts; chopped

FROSTING

Cake: Preheat oven to 375 F. Line three 9" layer cake pans with buttered parchment. Melt the chocolate in a double boiler; cool. Cream the shortening; gradually add the sugar and cream until fluffy. Add the egg yolks and vanilla; beat well. Reserve two tablespoons of flour. Sift the remainder of the flour with the baking powder and salt; add alternately with the milk to the creamed mixture. Beat the batter about one minute.

Dredge the nuts in the reserved flour, then fold them into the mixture.

Bake for 45 minutes, then cool the layers in the pans for ten minutes; turn out onto a wire rack to finish cooling. Frost.

Frosting: Melt the chocolate in a double boiler; add the butter and one cup of confectioners' sugar, and beat well. Add the egg, vanilla, lemon juice and enough confectioners' sugar to give a proper spreading consistency. Add the nuts; spread the frosting on the cake.

Posted to MM-Recipes Digest by tbankerd@... on Sep 06, 1998

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