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Chestnut Cake

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Chestnut Cake has a Awe-inspiring taste.The eggs and sugar gives the Chestnut Cake Sole taste. Must catch it
  Granulated sugar 2 Cup (32 tbs)
  Eggs 4
  Vegetable oil 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Unbleached all purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 2 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Chocolate icing 1 Cup (16 tbs)
  Sweetened chestnut puree 3⁄4 Cup (12 tbs)

Preheat oven to 350° F.
Grease and flour two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed.
Add oil, wine, flour, salt, baking powder and vanilla; beat for 1 minute.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from sides of pan and a knife inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes.
Turn them out on rack and let cool for at least 2 hours before frosting.
Arrange 1 cake layer on a serving plate.
Spread with warm chocolate icing.
Set second layer on top of first and spread with chestnut puree.
Cover sides of cake with remaining icing.
Decorate top with well-drained whole preserved chestnuts if desired.
Chill cake for 45 minutes before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5913 Calories from Fat 2331

% Daily Value*

Total Fat 265 g407.3%

Saturated Fat 40.7 g203.6%

Trans Fat 7.2 g

Cholesterol 845.9 mg282%

Sodium 2407.6 mg100.3%

Total Carbohydrates 791 g263.6%

Dietary Fiber 15.1 g60.5%

Sugars 484.1 g

Protein 66 g132.4%

Vitamin A 19.5% Vitamin C

Calcium 101.2% Iron 118.3%

*Based on a 2000 Calorie diet


Chestnut Cake Recipe