While thumbing through an old cookbook of Mom’s, I came across a handwritten recipe for a cake that I haven’t had in over 60 years. Just seeing Mom’s beautiful handwriting again just about brought tears to my eyes. But even more joy filled my heart when I read the ingredients and realized this was one of my favorite cakes…one that I thought was forever lost when Mom passed away. I ran right out to the store to buy the German Sweet Chocolate Bar, came home and baked this cake. It was everything I remember and more. It’s a moist cake with a nutty and slightly chocolaty flavor. Now I do recall Mom did not frost this cake. She sprinkled it with powdered sugar. I choose to frost it with my Chocolate Buttercream Frosting recipe which can be found on this website. Either way, I hope you enjoy this nostalgic recipe!
Chocolate Nut Cake
Course: Uncategorized16
servingsIngredients
1 cup butter, room temperature
2 cups sugar
4 eggs, separated (whites to be beaten separately)
1 cup milk
1 pinch of salt
1 teaspoon baking powder
2 cups flour
½ cup nuts
½ teaspoon vanilla
1 bar of German Sweet Chocolate, grated
Directions
- Preheat oven to 350 degrees.
- Grease and flour a tube cake pan or Bundtt pan.
- In a medium size bowl, beat the egg whites until stiff peaks form and set aside.
- In a large bowl, beat together the butter and sugar until well combined.
- Add the egg yolks, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the butter mixture alternately with the milk, beating well after each addition.
- Stir in the chopped nuts and grated chocolate.
- Fold the beaten egg whites into the batter until incorporated.
- 10. Spoon the batter into the prepared pan and bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
- 11. Remove from oven and place on a rack to cool.
- 12. When cooled, remove from pan.
- 13. Sprinkle with powdered sugar or top with your favorite chocolate frosting.
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