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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The hazelnuts give this cake a surprising crunch. It's covered with a buttery mocha frosting. Joylyn Trickel Ingredients:
2-1/4 cups cake flour |
1-1/2 cups sugar |
1 cup finely chopped hazelnuts, toasted |
1 teaspoon baking powder |
1/2 teaspoon salt |
5 egg yolks |
2/3 cup water |
1/2 cup canola oil |
1 tablespoon vanilla extract |
8 egg whites |
1-1/2 teaspoons cream of tartar |
mocha frosting: |
3/4 cup butter, softened |
1-1/2 cups confectioners' sugar |
2 tablespoons baking cocoa |
1 teaspoon vanilla extract |
2 to 3 tablespoons hot brewed coffee |
Directions:
1. In a large bowl, combine the flour, sugar, hazelnuts, baking powder and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. Beat until well blended. In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-70 minutes or until top springs back when lightly touched. Immediately invert the pan onto a wire rack; cool completely. Carefully run a knife around edges and center tube to loosen; remove cake.
3. In a small bowl, cream butter and confectioners' sugar. Beat in the baking cocoa, vanilla and enough coffee to achieve desired consistency. Frost cake. Yield: 12-16 servings.
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