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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 2516
% Daily Value**
Total Fat 127g
Saturated Fat 43g
Unsaturated Fat 33g
Cholesterol 274mg
Sodium 2105mg
Total Carbohydrate 338g
Dietary Fiber 8g
Sugars 273g
Protein 29g
Vitamin A  26%Vitamin C  6%
Calcium  64%Iron  46%
Potassium  37%Vitamin E  24%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Amazing Chocolate Cake

Date Added: June 15, 2009


4 Ounces Chocolate bitter
1/2 Cup Shortening soft
2 Cups Sugar pinch
2 Eggs well beaten
2 Teaspoons Vanilla or grated peel of One Orange
2 Cups Cake Flour sifted
2 Teaspoons Baking Powder plus
1 Teaspoon Salt (generous)
1 1/2 Cups Milk at room temperature
1 Cup Walnut chopped
1/2 Cup Butter (softened)
1 Cup Sugar confectioners
1 Tablespoon Lemon Juice up to 4
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1. Cake: Preheat oven to 375 F Line three 9" layer cake pans with buttered parchment.

2. Melt the chocolate in a double boiler; cool.

3. Cream the shortening; gradually add the sugar and cream until fluffy.

4. Add the egg yolks and vanilla; beat well. Reserve two tablespoons of flour.

5. Sift the remainder of the flour with the baking powder and salt; add alternately with the milk to the creamed mixture.

6. Beat the batter about one minute. Dredge the nuts in the reserved flour, then fold them into the mixture.

7. Bake for 45 minutes, then cool the layers in the pans for ten minutes; turn out onto a wire rack to finish cooling.

8. Frost. Frosting: Melt the chocolate in a double boiler; add the butter and one cup of confectioners' sugar, and beat well.

9. Add the egg, vanilla, lemon juice and enough confectioners' sugar to give a proper spreading consistency.

10. Add the nuts; spread the frosting on the cake.

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Dietary Notes:
This recipe is high in Vitamin A with 26% of your daily recommended intake per serving. This recipe is high in Vitamin E with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Egg, Milk, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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