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Double Chocolate Nut Loaf Cake Recipe
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , well beaten|
|Unsweetened chocolate||4 Ounce, melted and cooled (4 Unsweetened Chocolate Squares)|
|Milk||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce, grated (1 Unsweetened Chocolate Square)|
Serving size: Complete recipe
Calories 4481 Calories from Fat 2737
% Daily Value*
Total Fat 318 g489.9%
Saturated Fat 149.8 g749.1%
Trans Fat 0 g
Cholesterol 1125.8 mg
Sodium 1158.4 mg48.3%
Total Carbohydrates 397 g132.3%
Dietary Fiber 38.2 g152.9%
Sugars 170.1 g
Protein 78 g155.1%
Vitamin A 107.5% Vitamin C 2.1%
Calcium 137.3% Iron 258.6%
*Based on a 2000 Calorie diet
Cream butter with extract.
Gradually add 1/2 cup sugar, creaming until fluffy.
Add the egg yolks in thirds, beating well after each addition.
Blend in the cooled chocolate.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Beat egg whites until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Gently fold batter into meringue until thoroughly blended.
Fold in pecans and grated chocolate.
Turn batter into 2 prepared 8x4x2-inch loaf pans.
Bake at 325°F 55 to 60 minutes, or until cake tests done.
Remove from oven to wire rack and cool 15 minutes before removing from pans.