Chocolate Nut Cake
Yield
1 cakePrep
25 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
butter
or margarine |
|
| 1 | cup |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
cashew nuts
or almonds |
*
|
| 2 ½ | teaspoons |
cocoa powder
|
|
| ½ | pound |
graham crackers/wafers
|
|
| 1 | x |
milk
|
*
|
| ¾ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
butter
or margarine |
|
| 237 | ml |
powdered sugar
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
cashew nuts
or almonds |
*
|
| 13 | ml |
cocoa powder
|
|
| 226.8 | g |
graham crackers/wafers
|
|
| 1 | x |
milk
|
*
|
| 3.8 | ml |
vanilla extract
|
|
Directions
Cream together the butter and sugar. Chop the nuts and roast if desired.
Soak the crackers in the milk until they are soft but have not turned to mush.
Dissolve cocoa in about 2 tablespoon milk, and add this and the nuts to the creamed butter/sugar mixture.
Separate the eggs and set the whites aside.
To the creamed mixture add the yolks and vanilla and beat.
Whip the whites until stiff peaks form, then fold this into the mixture.
Line a 9-inch square pan with a layer of crackers, mixture, and crackers.
Top with the remaining mixture and set in the refrigerator until hard.
