 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 18 |
|
This is a recipe I got from True Story magazine years and years ago. I forgot I had this, but it's in my favorites file so I know I thought it was really good at one time (or I wouldn't have bothered to write it out). Hope you enjoy it! Ingredients:
2 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
1/4 cup butter (or margarine) |
1 1/2 cups sugar |
2 eggs, separated |
4 unsweetened chocolate squares |
1 1/2 cups milk |
2 teaspoons vanilla |
1/2 cup sugar |
1 cup english walnuts, chopped (pecans, butternuts or black walnuts may be substituted) |
Directions:
1. Sift together: flour, baking powder and salt.
2. Beat until light and creamy: butter and 1 1/2 cups sugar.
3. Melt chocolate; allow to cool.
4. Add butter and cooled (melted) chocolate to the creamed mixture.
5. Beat well.
6. Add sifted dry ingredients alternately with milk and vanilla.
7. Mix well after each addition.
8. In a separate bowl: beat egg whites until fluffy.
9. Gradually add to egg whites, while beating, 1/2 cup sugar.
10. Fold walnuts into egg white mixture.
11. Fold egg white and walnut mixture into chocolate mixture.
12. Spread in greased 9 x 13 pan.
13. Bake at 350 deg F for 50 minutes or until toothpick tests clean.
14. Frost or serve plain.
|
|