Double Chocolate Nut Loaf Cake
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||4 , well beaten|
|Unsweetened chocolate||4 Ounce, melted and cooled (4 Unsweetened Chocolate Squares)|
|Milk||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Unsweetened chocolate||1 Ounce, grated (1 Unsweetened Chocolate Square)|
Sift the cake flour and baking powder together; set aside.
Cream butter with extract.
Gradually add 1/2 cup sugar, creaming until fluffy.
Add the egg yolks in thirds, beating well after each addition.
Blend in the cooled chocolate.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and milk in thirds to creamed mixture.
Beat egg whites until frothy.
Gradually add 3/4 cup sugar, continuing to beat until stiff peaks are formed.
Gently fold batter into meringue until thoroughly blended.
Fold in pecans and grated chocolate.
Turn batter into 2 prepared 8x4x2-inch loaf pans.
Bake at 325°F 55 to 60 minutes, or until cake tests done.
Remove from oven to wire rack and cool 15 minutes before removing from pans.