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

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

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.