Family Cookbook
always the favorite dessert at the Nut Tree... When Gram turned 90 I spent days tracking down the old recipe to make it for her surprise dinner. She had it every time we stopped at the Nut Tree
Required Ingredients
| ¾ | Cup | soft butter |
| ½ | Cup | ground Ghiradelli's chocolate |
| 1 ½ | Cup | sugar |
| 3 | | eggs, separated |
| 2 ¼ | Cup | sifted cake flour |
| 3 | Teaspoon | baking powder |
| 1 | Cup | ice water |
| | Frosting: |
| 3 | | egg whites |
| 1 ½ | Cup | powdered sugar |
| ¾ | Cup | softened butter |
| ⅓ | Cup | ground Ghiradelli's chocolate |
| 2 ½ | Tablespoon | flour |
Preparation Instructions
- Beat ground chocolate into butter and then gradually beat in the sugar a spoonful at a time. When fluffy and lighter in color beat in the egg yolks, 1 at a time.
- Sift the flour with the baking powder. Add to the creamed mixture alternately with ice water, a small amount of each at a time, beating smooth with a spoon after each addition. (Note: if using cocoa instead of Ghiradelli's chocolate add 1/2 teaspoon vanilla)
- Beat egg whites stiff and fold in.
- Bake in 2 paper-lined round 9-inch cake pans at 300 deg (slow) 30 to 35 minutes, util a crumb is left on end of toothpick inserted in center of cake. Let stand in pans a few minutes, then turn out and cool on rack.
- Frosting: Beat egg whites until almost stiff; beat in 3/4 cup powdered sugar and set aside. Stir the other 3/4 cup powdered sugar, the ground chocolate, and the flour into soft butter. Add the beaten, sweetened egg whites and mix until well blended. Spread on cooled cake.