Chocolate Cake Recipe

CHOCOLATE CAKE SUPREME

1 teaspoon vanilla
1/2 cup butter
2 cups sugar
4 squares chocolate (unsweetened) melted
2 eggs, separated and beaten
1 1/2 cups whole milk
1/2 teaspoon salt
2 cups flour
2 teaspoons baking powder
1 cup chopped nuts (pecans)

Cream butter and sugar, add melted cooled chocolate, and add egg yolks and vanilla. Sift dry ingredients. Add alternately with milk. Fold in nuts. Fold in beaten egg whites; pour into two 9” layer cake pans. Bake in oven at 350 degrees for 35 to 40 minutes. Ice with rich chocolate icing and dot with nuts. If preferred, the chopped nuts may be added to the frosting instead of being put in cake batter.

CHOCOLATE-NUT ICING FOR CHOCOLATE CAKE SUPREME

4 squares unsweetened chocolate
4 tablespoons butter
1 lb. confectioner’s sugar
1 teaspoon vanilla
2 to 3 tablespoons of coffee cream or enough to make the icing the correct consistency to spread.

In a double boiler, melt chocolate and butter. Remove from stove. Put sugar and vanilla in mixer and pour chocolate and butter mixture in slowly while mixer is on low. Add cream until the right consistency to spread. Add 1 cup chopped pecans, if preferred.

Chocolate Cake & Icing Recipe