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Add a photoServings: 3
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
- 1 1/2 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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