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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A wonderful lady who baby-sat me as a child gave me a recipe book of her handwritten specialties for a wedding gift. This one is my favorite. Ingredients:
1/3 cup butter, softened |
1-1/4 cups plus 2 tablespoons sugar, divided |
2 eggs, separated |
2 ounces unsweetened chocolate, melted |
1-1/3 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup plus 2 tablespoons milk |
1/2 cup finely chopped nuts |
seven-minute frosting: |
1-1/2 cups sugar |
1/3 cup cold water |
2 egg whites, room temperature |
1/4 teaspoon cream of tartar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter.
2. Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely.
3. For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake. Yield: 12 servings.
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