Chocolate Filbert Cake Recipe
Ingredients
| Chocolate package | 1 | |
| 2 3/4 cups sifted Swans Down Cake Flour | ||
| 2 teaspoons Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| Sugar | 1 2/3 Cup (16 tbs) | |
| 4 egg yolks, unbeaten | ||
| Vanilla | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 1 cup finely chopped filberts or walnuts | ||
| Egg whites | 4 | |
Directions
Melt chocolate over hot water; then cool.
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
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
Chef
