| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Sugar |
| 1 3/4 | c | Butter |
| 6 | Eggs | |
| 2 | c | Powdered sugar |
| 2 1/4 | c | All-purpose flour |
| 3/4 | c | Unsweetened cocoa powder |
| 2 | c | Walnuts, chopped |
| GLAZE | ||
| 3/4 | c | Powdered sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 4 | tb | (to 6 tbls) milk |
INSTRUCTIONS
Heat oven to 350 F. Grease and flour the pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 F. For 58-62 minutes. Cool upright in pan on wire rack one hour; invert onto serving plate . Cool completely, then frost with glaze that follows. GLAZE: In a small bowl, combine powdered sugar and cocoa. Gradually add milk until desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Tips: Nuts are essential for the success of this recipe. Do not overbake. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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