4 oz Chocolate, bitter
1/2 c Shortening
2 c Sugar
2 Egg; well beaten
2 ts Vanilla
2 c Cake flour, sifted
2 ts Baking powder
1 ts Salt
1 1/2 c Milk
1 c Nuts; chopped
FROSTING
2 oz Chocolate, bitter
1/2 c Butter
1 c Sugar, confectioners
1 Egg; well beaten
1 tb Vanilla
1 tb Lemon juice
1 c Sugar, confectioners
1 c Nuts; chopped
Cake: Preheat oven to 375 F. Line three 9″ layer cake pans with
buttered parchment. Melt the chocolate in a double boiler; cool.
Cream the shortening; gradually add the sugar and cream until fluffy.
Add the egg yolks and vanilla; beat well. Reserve two tablespoons of
flour. Sift the remainder of the flour with the baking powder and
salt; add alternately with the milk to the creamed mixture. Beat the
batter about one minute. Dredge the nuts in the reserved flour, then
fold them into the mixture. Bake for 45 minutes, then cool the layers
in the pans for ten minutes; turn out onto a wire rack to finish
cooling. Frost.
Frosting: Melt the chocolate in a double boiler; add the butter and
one cup of confectioners’ sugar, and beat well. Add the egg,
vanilla, lemon juice and enough confectioners’ sugar to give a proper
spreading consistency. Add the nuts; spread the frosting on the cake.
Yields
3 Layers, 9″