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Add a photoServings: 12
Ingredients
- 4 ounce Chocolate, bitter
- 1/2 c. Shortening
- 2 c. Sugar
- 2 x Egg, well beaten
- 2 tsp Vanilla
- 2 c. Cake flour, sifted
- 2 tsp Baking pwdr
- 1 tsp Salt
- 11/2 c. Lowfat milk
- 1 c. Nuts, minced
- 2 ounce Chocolate, bitter
- 1/2 c. Butter
- 1 c. Sugar, confectioners
- 1 x Egg, well beaten
- 1 Tbsp. Vanilla
- 1 Tbsp. Lemon juice
- 1 c. Sugar, confectioners
- 1 c. Nuts, minced
Directions
- Cake: Preheat oven to 375 F. Line three 9" layer cake pans with buttered parchment. Heat the chocolate in a double boiler; cold. Cream the shortening; gradually add in the sugar and cream till fluffy. Add in the egg yolks and vanilla; beat well. Reserve two Tbsp. of flour. Sift the remainder of the flour with the baking pwdr and salt; add in alternately with the lowfat milk to the creamed mix. Beat the batter about one minute.
- Dredge the nuts in the reserved flour, then fold them into the mix.
- Bake for 45 min, then cold the layers in the pans for ten min; turn out onto a wire rack to finish cooling. Frost.
- Frosting: Heat the chocolate in a double boiler; add in the butter and one c. of confectioners' sugar, and beat well. Add in the egg, vanilla, lemon juice and sufficient confectioners' sugar to give a proper spreading consistency. Add in the nuts; spread the frosting on the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 12 servings | |
| Calories 759 | |
| Calories from Fat 324 | 43% |
| Total Fat 37.75g | 47% |
| Saturated Fat 14.08g | 56% |
| Trans Fat 2.86g | |
| Cholesterol 72mg | 24% |
| Sodium 679mg | 28% |
| Potassium 468mg | 13% |
| Total Carbs 100.49g | 27% |
| Dietary Fiber 4.8g | 16% |
| Sugars 74.03g | 49% |
| Protein 12.89g | 21% |
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