 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
Black walnuts add a flavor twist to this scrumptious, from-scratch cake. I loved to lick the remnants of the sweet, chocolate frosting from Mom's stainless steel bowl. âJoann Jensen (daughter), Lowell, Indiana Ingredients:
3 ounces unsweetened chocolate, chopped |
1/2 cup boiling water |
1 cup shortening |
1-3/4 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon baking soda |
1/4 teaspoon baking powder |
1 cup buttermilk |
1-1/2 cups black walnuts |
frosting: |
6 tablespoons butter, cubed |
1/3 cup 2% milk |
1/3 cup sugar |
2 ounces unsweetened chocolate, chopped |
1 tablespoon light corn syrup |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
Directions:
1. In a small bowl, stir chocolate and boiling water until chocolate is melted; cool for 10 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture.
2. Combine the flour, salt, baking soda and baking powder; add to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in walnuts.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For frosting, in a small saucepan, combine the butter, milk, sugar, chocolate, corn syrup and salt. Cook and stir over low heat until blended. Remove from the heat; stir in vanilla. Beat with a mixer for 15 minutes or until mixture begins to thicken. Refrigerate until frosting reaches spreading consistency. Frost top and sides of cake. Refrigerate leftovers. Yield: 12 servings.
|
|