Rich Chocolate-Nut Cake Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 2 1/2 Cup (16 tbs) | |
| Eggs | 3 Small | |
| Unsweetened chocolate square | 4 , melted | |
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Chocolate frosting | ||
Directions
Cream butter, gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add melted chocolate.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla and chopped pecans.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks.
Spread chocolate frosting between layers and on top and sides of cake.
Garnish with pecan halves, if desired.
Add eggs, one at a time, beating well after each addition.
Add melted chocolate.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in vanilla and chopped pecans.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks.
Spread chocolate frosting between layers and on top and sides of cake.
Garnish with pecan halves, if desired.
Chef
