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|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|All spice||1 Teaspoon|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Instant coffee powder||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Chopped hazelnuts/Walnuts||1 Cup (16 tbs)|
|Softened butter/Margarine||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 5028 Calories from Fat 1581
% Daily Value*
Total Fat 179 g275.7%
Saturated Fat 68.3 g341.7%
Trans Fat 0 g
Cholesterol 799.3 mg
Sodium 2523.8 mg105.2%
Total Carbohydrates 821 g273.7%
Dietary Fiber 21.6 g86.4%
Sugars 567.1 g
Protein 57 g113.7%
Vitamin A 70.5% Vitamin C 3.6%
Calcium 108.3% Iron 114.3%
*Based on a 2000 Calorie diet
Beat 3 egg yolks with electric or rotary beater until thick and lemon colored.
Gradually beat in 1 1/2 cups firmly packed dark brown sugar.
Stir in half the flour mixture.
Dissolve 2 teaspoons powdered instant coffee in 1/2 cup water.
Add to batter and blend.
Add remaining flour and mix well.
Stir in 1 cup chopped hazelnuts (or walnuts).
Turn into a greased 15x10 x 1-inch jelly roll pan and bake 25 minutes at 375Â°.
Cool in pan then set on wire rack.
Spread with frosting.
Cream 1/2 cup softened butter or margarine with 2 cups confectioners sugar.
Add 1 egg white and 1 tea spoon vanilla extract and beat well with a wooden spoon until smooth and creamy.
Spread over cake in pan and cut into 1x2 -inch bars.