| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes, Chocolate, Nuts |
10 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Brown sugar |
| 2/3 |
c |
Light corn syrup |
| 2/3 |
c |
Heavy cream |
| 1 |
c |
Walnuts; coarsely chopped |
| 1 3/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine; soft |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs; separated |
| 3 |
oz |
Unsweetened chocolate; melt |
| 1 |
ts |
Vanilla |
| 1 |
c |
Milk |
INSTRUCTIONS
PATTI - VDRJ67A
CAKE
Melt 2 tb butter in small saucepan; stir in brown
sugar. Heat until bubbly. Stir in corn syrup and
cream; heat, stirring constantly, just to boiling. Add
nuts. Pour into a well greased 10" bundt pan. Set
aside while preparing cake. Preheat oven to 350~. Sift
flour, baking powder and salt. Mix butter and sugar
until well combined. Add egg yolks, melted chocolate
and vanilla; mix well. Add flour mix alternately with
milk. Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan. Bake for 35-45 minutes
or until tested done. Cool 15 minutes then remove from
pan.
Mom Anderson.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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