Viking VMOC Convection Cookbook - Page 21

Nut Cake With Mocha Frosting 8 375 ml 11/2 c 500 ml 2 c 50 ml 1/4 c 25 ml 11/2 tbsp eggs sugar hazelnuts or walnuts all-purpose flour baking powder Frosting: 500 ml 1 pint 125 ml 1/2 c 50 ml 1/4 c 15 ml 21/2 tsp 5 ml 1 tsp  whipping cream sugar chocolate flavor drink mix vanilla instant coffee Makes 8 to 10 servings 1. Grease and flour two 23 cm (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, 350˚F. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool. 2. For frosting, combine remaining ingredients in medium bowl. Beat until stiff. Fill and frost cake and chill. Cake must be refrigerated. 18