PREP. TIME: 10 min. OVEN TEMP: 350=F8F BAKE. TIME: 35 to 40 min. * * * * * CHOCOLATE GLAZE * * * * * In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. * * * * * * CAKE * * * * * * 1. In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. 2. Pour chocolate mixture into a large bowl. 3. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. 4. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. 5. Stir in 1/2 cup of the walnuts. 6. Pour cake batter into prepared pan and set in lower third of oven. 7. Bake at 350=F8F for 35 to 40 minutes or until cake begins to pull from sides of pan. 8. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper. 9. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts. * TIP: To prepare cake pan, line bottom of an 8-inch cake pan, with removable bottom, with waxed paper. Grease paper and pan sides lightly with solid vegetable shortening and dust with flour. Recipe makes 1 8-inch cake that serves 8 to 10. Nutritional Information: Calories:....351 Protein....6.2 g Fat....25.2 g Sodium....151 mg Source: Great American Recipe Cards Posted to MM-Recipes Digest V4 #254 by BobbieB1@aol.com on Sep 23, 1997
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|Serving Size: 1 -inch cake (140g)|
|Recipe Makes: 8 -inch cake|
|Calories from Fat: 348 (57%)|
|Amt Per Serving||% DV|
|Total Fat 38.7g||52 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 29mg||9 %|
|Sodium 380.9mg||13 %|
|Potassium 568.3mg||15 %|
|Total Carbohydrate 77.5g||23 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 66.5g|
|Protein 10.4g||15 %|
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Calories per serving: 607
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