nut cake, frosted
From Peg Bracken's "I Hate to Cook Book".
Melt margarine completely.
- 3/4 cup margarine
- 4 cups walnuts
- 1 cup almonds
- 2-1/2 cups whole wheat flour
- 2 cups sugar
- 3/4 cup prepared cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups cold water
- 1-1/2 Tablespoons vanilla extract
- 1 Tablespoon vinegar
- 1/4 cup cornstarch
Use a glass 9" x 13" pan. greese the pan with a bit of the margarine.
Grind the walnuts and almonds into a powder, using a blender or
In one bowl, combine the ground nuts, flour, 1-1/2 cups sugar,
1/2 cup cocoa powder, cinnamon, cloves, baking powder, and 1/2 teaspoon
In a separate bowl, mix together the remaining margarine (except
for 1 tablespoon, held aside for the frosting), 1-1/2 cups cold
water, and 1 tablespoon vanilla extract.
Add to the dry ingredients and mix thoroughly.
Pour the batter into the pan.
When you are ready to put it into the oven, put the vinegar into
the batter and stir in.
Immediately place the pan in the preheated 350 degree oven.
Cook for 50-60 minutes, until a fork or toothpick inserted in the
center comes out clean.
While cake cools (in pan), start making the frosting.
In a heavy saucepan, combine 1/2 cup of sugar, 1/4 cup cocoa powder,
cornstarch, and 1/2 teaspoon salt. Stir in 1/2 cup water.
Cook over medium heat until it starts to boil.
Cook another minute or two longer, until smooth, but no longer.
Add in 1/2 tablespoon vanilla extract, and the remaining tablespoon
of melted butter.
Cool the frosting.
When both cake and frosting are cool, frost the top of the cake.
Serves: 12; Preparation time: 120-180 min