Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cake
- 1 3/4 c. butter, softened
- 1 3/4 c. granulated sugar
- 6 eggs
- 2 c. powdered sugar
- 2 1/4 c. all purpose flour
- 3/4 c. cocoa
- 2 c. chopped walnuts
- Glaze
- 3/4 c. powdered sugar
- 1/4 c. cocoa
- 1 1/2 to 2 tbsp. milk
Directions
Heat oven to 350 degrees.
Grease and flour 12 cup fluted tube pan or 10 inch angel food tube pan.
In large bowl, beat butter and granulated sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually add powdered sugar; blend well.
By hand, stir in remaining cake ingredients until well blended.
Spoon batter into prepared pan; spread evenly.
Bake at 350 degrees for 58-62 minutes.
Cool upright in pan on cooling rack 1 hour
Invert onto serving plate. Cool completely.
In a small bowl, combine glaze ingredients until well blended.
Spoon glaze over top of cake, allowing some to run down sides.