| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Cajun |
Appetizers, Breakfast, Casseroles, Cajun |
3 |
Layers, 9" |
INGREDIENTS
| 4 |
oz |
Chocolate, bitter |
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 2 |
|
Egg; well beaten |
| 2 |
ts |
Vanilla |
| 2 |
c |
Cake flour, sifted |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Nuts; chopped |
| 2 |
oz |
Chocolate, bitter |
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar, confectioners |
| 1 |
|
Egg; well beaten |
| 1 |
tb |
Vanilla |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Sugar, confectioners |
| 1 |
c |
Nuts; chopped |
INSTRUCTIONS
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@leading.net on Sep 06, 1998
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