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Chocolate Filbert Cake Recipe
|Sweet chocolate||1⁄4 Pound (1 Package, Baker'S German'S)|
|Cake flour||2 3⁄4 Cup (44 tbs), sifted (Swans Down)|
|Baking powder||2 Teaspoon (Calumet)|
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Egg yolks||4 , unbeaten|
|Milk||1 Cup (16 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 6157 Calories from Fat 2820
% Daily Value*
Total Fat 324 g497.8%
Saturated Fat 155 g775.2%
Trans Fat 0 g
Cholesterol 1246.7 mg
Sodium 2115.5 mg88.1%
Total Carbohydrates 760 g253.5%
Dietary Fiber 56.2 g224.8%
Sugars 408.1 g
Protein 109 g218.6%
Vitamin A 134.8% Vitamin C 2.4%
Calcium 155.5% Iron 51.9%
*Based on a 2000 Calorie diet
Sift flour, baking powder, and salt together.
Cream butter thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add egg yolks, one at a time, beating well after each.
Blend in melted chocolate and vanilla.
Add flour mixture alternately with milk, beating after each addition until smooth.
Fold in nuts.
Beat egg whites until stiff peaks form, then fold into batter.
Pour batter into a well-greased and floured 10-inch tube pan or a 13x9x2-inch pan.
Bake in moderate oven (350 F.) 1 hour and 10 to 15 minutes for tube pan and 50 to 55 minutes for 13x9x2-inch pan.
Cool 15 minutes; then remove from pan and cool thoroughly on rack.
"Frost" tube cake with confectioners' sugar.
Top 13x9-inch cake with Broiled Coconut Topping