Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 1 cup of sugar
- 21/2 teaspoons of baking powder
- 2 ounces of melted chocolate
- 2 cups of granulated sugar
- 1 tablespoon of butter
- a cup of chopped walnuts
- a teaspoon of vanilla
- 2 egg
Directions
Cream together Yz cup butter with 1 cup of sugar; add the well beat- en yolks of 2 egg, then the whites beaten to a stiff froth; stir in Vz cup of milk, 21/2 teaspoons of baking powder, sifted with IVz cups of flour; add 2 ounces of melted chocolate and V2 teaspoon of vanilla. Bake in a shal- low pan and frost with chocolate nut fudge, made as follows:
Put over fire in a granite pan 2 cups of granulated sugar, Vz cup of milk, 1 tablespoon of butter and % cup of grated chocolate. Bring to a boiling point, stir a little at first, then let cook without stirring until it will form a soft ball in cold water. Remove from the fire and beat until creamy. Just as it reaches the thickening point add a cup of chopped walnuts or peanuts and a teaspoon of vanilla; pour over the cake quickly.