Chocolate Nut Torte
Yield
4 servingsPrep
15 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 2 ½ | cups |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 | tablespoon |
butter
|
|
| 1 ¼ | cups |
milk
scalded |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| Frosting | |||
| 2 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| ⅓ | cup |
milk
cold |
|
| 1 | cup |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 591 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 15 | ml |
butter
|
|
| 296 | ml |
milk
scalded |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| Frosting | |||
| 473 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 79 | ml |
milk
cold |
|
| 237 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
nuts
chopped |
*
|
Directions
Beat eggs until light.
Gradually add one cup sugar and continue beating.
Add the remaining surgar and beat until light and fluffy.
Combine butter with milk and gradually add to egg mixture.
Add sifted dry ingredients and vanilla.
Mix well.
Bake at 350℉ (180℃) F for 30 minutes.
When cool, cut in half to make four layers.
Frosting: Heat 2 cups milk in double boiler.
Combine next four ingredients and add to hot milk.
Cook over hot water until thickened stirring constantly (about 20 minutes).
Remove from heat.
Cover and cool to room temperature.
Thouroughly cream butter and powered sugar.
Add to above mixture.
Add vanilla and beat until smooth.
Spread between layers and on top and sides of cake.
Decorate with chopped nuts.
