 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This moist and tender cake from Phyllis Rank of Wapato, Washington is rippled with layers of chocolate and chopped walnuts. It's great for snacking or even breakfast on a cold winter day. Ingredients:
1/4 cup shortening |
8 tablespoons sugar, divided |
1 egg |
3/4 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup 2% milk |
6 tablespoons chopped walnuts, divided |
1 tablespoon baking cocoa |
2 tablespoons butter, softened |
Directions:
1. In a small bowl, cream shortening and 6 tablespoons sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Set aside. Combine 3 tablespoons walnuts, cocoa and remaining sugar.
2. Spoon a third of the batter into a 9-in. x 5-in. loaf pan coated with cooking spray. Sprinkle with half of the cocoa mixture; dot with half of the butter. Carefully repeat layers. Top with remaining batter and walnuts.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 6 servings.
|
|