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Name: $100.00 Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Cajun
Ingredients: 4 ounces Chocolate, bitter; 1/2 cup Shortening; 2 cups Sugar; 2 Egg well-beaten; 2 teaspoons Vanilla; 2 cups Cake flour sifted; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1 1/2 cups milk; 1 cup Nuts chopped; 2 ounces Chocolate, bitter; 1/2 cup Butter; 1 cup Sugar, confectioner's; 1 Egg well-beaten; 1 tablespoon Vanilla; 1 tablespoon Lemon juice; 1 cup Sugar, confectioner's; 1 cup Nuts chopped

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INGREDIENTS

4 ounces Chocolate, bitter
1/2 cup Shortening
2 cups Sugar
2 Egg ; well-beaten
2 teaspoons Vanilla
2 cups Cake flour ; sifted
2 teaspoons Baking Powder
1 teaspoon Salt
1 1/2 cups milk
1 cup Nuts ; chopped
FROSTING
2 ounces Chocolate, bitter
1/2 cup Butter
1 cup Sugar, confectioner's
1 Egg ; well-beaten
1 tablespoon Vanilla
1 tablespoon Lemon juice
1 cup Sugar, confectioner's
1 cup Nuts ; chopped

Layers, 9"

INSTRUCTIONS

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. Posted to MM-Recipes Digest by tbankerd~~at;leading.net on Sep 06, 1998

NOTES

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$100.00 Chocolate Cake

4 ounces Chocolate, bitter
1/2 cup Shortening
2 cups Sugar
2 Egg well-beaten
2 teaspoons Vanilla
2 cups Cake flour sifted
2 teaspoons Baking Powder
1 teaspoon Salt
1 1/2 cups milk
1 cup Nuts chopped
 FROSTING
2 ounces Chocolate, bitter
1/2 cup Butter
1 cup Sugar, confectioner's
1 Egg well-beaten
1 tablespoon Vanilla
1 tablespoon Lemon juice
1 cup Sugar, confectioner's
1 cup 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.  Posted to MM-Recipes Digest  by tbankerd~~at;leading.net on Sep 06, 1998

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Nutrition

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Serving Size: 1 Layers, 9" (1119g)
Recipe Makes: 3

Calories: 4414
Calories from Fat: 1244 (28%)

Amt Per Serving		% DV

	Total Fat 138.2g	184 %
	Saturated Fat 55.4g	277 %
	Monounsaturated Fat 58.1g
	Polyunsanturated Fat 16.3g
Cholesterol 308mg		95 %
Sodium 1175.7mg		41 %
Potassium 1525.3mg		40 %
Total Carbohydrate 769.9g		226 %
	Dietary Fiber 23.5g	94 %
	Sugars, other 746.4g
Protein 57.1g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4414

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