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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
6 eggs, separated |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup cake flour |
1 teaspoon baking powder |
5 tablespoons water |
1/2 cup ground walnuts |
1 1/4 cups milk |
1 (3 1/2 ounce) package cook-and-serve chocolate pudding mix |
1/2 cup butter, softened |
1/2 cup shortening |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
white chocolate curls (optional) |
dark chocolate curls (optional) |
Directions:
1. In a large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
2. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
4. In a mixing bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
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