Filbert Cake

1 pkg. Baker's German Sweet Chocolate
2 3/4 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter
1 3/4 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1 c. milk
1 c. finely chopped filberts
4 egg whites

Melt chocolate over hot water. Cool. Sift together flour, baking powder, and salt. Cream butter with sugar until fluffy. Beat in egg yolks, one at a time, beating well. Blend in melted chocolate and vanilla. Add flour mixture alternately with milk. Add nuts. Beat egg whites until stiff peaks form, fold into batter. Pour into a well-greased and floured 13 x 9 x 2 inch pan. Bake in a moderate oven (350 degrees) for 50-55 minutes or until done. Cover with coconut topping and place under broiler until frosting is lightly browned and bubbly.COCONUT TOPPING:

Melt 1/2 cup butter and add 1 cup brown sugar, 1 1/3 cups coconut, and 1/3 cup light cream. Mix well. Let stand about 5 minutes before spreading on cake.

Filbert Cake printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.