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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a Canadian recipe I haven't had a chance to try yet. The recipe is from the Time Life Good Cook Cakes cookbook. The listed source is the British Columbia Women's Institutes Adventures in Cooking. Ingredients:
3 tablespoons butter |
1/3 cup brown sugar |
1 tablespoon water |
1/4 lb walnuts, chopped (about 1 1/2 cups) |
1 ounce unsweetened chocolate |
1/2 cup vegetable shortening |
1 1/4 cups sugar |
2 eggs |
1 3/4 cups flour |
3/4 teaspoon baking soda |
1 teaspoon salt |
1 cup buttermilk (or sour milk) |
1 cup heavy cream, whipped |
Directions:
1. Melt butter in the bottom of a 9 inch square cake pan, and mix in the brown sugar and water. Sprinkle the chopped walnuts over the mixture.
2. Melt the chocolate in a bowl set over a pan of simmering water. Remove from heat when melted, and let cool for just a few minutes, stirring to prevent it from hardening.
3. In a separate bowl, cream the shortening with sugar until fluffy. Add eggs, one at a time, beating after each. Beat in the melted chocolate. Sift the flour, baking soda, and salt. Blend the dry ingredients into the creamed mixture, alternating with the milk. Spoon the batter over the walnuts in the cake pan.
4. Bake at 350 F for about 50 minutes, or until a toothpick inserted in center comes out clean. Let cool 5 minutes. Turn cake out onto a serving plate. Serve warm with whipped cream.
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