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Chestnut Cake Recipe
|Granulated sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chocolate icing||1 Cup (16 tbs)|
|Sweetened chestnut puree||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5913 Calories from Fat 2331
% Daily Value*
Total Fat 265 g407.3%
Saturated Fat 40.7 g203.6%
Trans Fat 7.2 g
Cholesterol 845.9 mg
Sodium 2407.6 mg100.3%
Total Carbohydrates 791 g263.6%
Dietary Fiber 15.1 g60.5%
Sugars 484.1 g
Protein 66 g132.4%
Vitamin A 19.5% Vitamin C
Calcium 101.2% Iron 118.3%
*Based on a 2000 Calorie diet
Grease and flour two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed.
Add oil, wine, flour, salt, baking powder and vanilla; beat for 1 minute.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from sides of pan and a knife inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes.
Turn them out on rack and let cool for at least 2 hours before frosting.
Arrange 1 cake layer on a serving plate.
Spread with warm chocolate icing.
Set second layer on top of first and spread with chestnut puree.
Cover sides of cake with remaining icing.
Decorate top with well-drained whole preserved chestnuts if desired.
Chill cake for 45 minutes before serving.