| 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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