Viking RDMOR206SS Convection Cookbook - Page 42

Nut Cake With Mocha Frosting

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Nut Cake With Mocha Frosting 8 eggs 11/2 cups sugar 2 cups hazelnuts or walnuts 1/4 cup all-purpose flour 11/2 tablespoons baking powder Frosting: 1 pint heavy cream 1/2 cup plus 2 tablespoons sugar 1/4 cup plus 1 tablespoon chocolate-flavor drink mix 21/2 teaspoons vanilla 1 teaspoon instant coffee  Makes 10 servings Grease and flour two 9-inch round cake pans; line with wax paper. Combine eggs and sugar in blender; blend until light and fluffy. Add nuts; blend until finely chopped. Add flour and baking powder; blend until just mixed. Pour into prepared pans. Bake 20 to 25 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool. For frosting, combine remaining ingredients in medium bowl. Beat until stiff. Frost cake and chill. Cake must be refrigerated. Per Serving: Calories: 561 Protein: 9 g. Carbohydrate: 52 g. Fat: 37 g. Cholesterol: 285 mg. Sodium: 216 mg. 40

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40
8
eggs
1
²
cups sugar
2
cups hazelnuts or walnuts
³
cup all-purpose flour
1
²
tablespoons baking powder
Frosting:
1
pint heavy cream
²
cup plus 2 tablespoons sugar
³
cup plus 1 tablespoon chocolate-flavor drink mix
2
²
teaspoons vanilla
1
teaspoon instant coffee
Makes 10 servings
Grease and flour two 9-inch round cake pans; line with
wax paper. Combine eggs and sugar in blender; blend until
light and fluffy. Add nuts; blend until finely chopped. Add
flour and baking powder; blend until just mixed. Pour into
prepared pans. Bake 20 to 25 minutes on LOW MIX. If
wooden pick inserted in center does not come out clean, let
stand in oven a few minutes to complete cooking. Cool.
For frosting, combine remaining ingredients in medium
bowl. Beat until stiff. Frost cake and chill. Cake must be
refrigerated.
Per Serving:
Calories:
561
Protein:
9 g.
Carbohydrate:
52 g.
Fat:
37 g.
Cholesterol:
285 mg.
Sodium:
216 mg.
Nut Cake With Mocha Frosting