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Ingredients Jump to Instructions ↓

  1. 3 c Sugar

  2. 7 ts Cocoa

  3. 3 Margarine

  4. 6 Eggs

  5. 3 c Flour

  6. 1 1/2 ts Soda

  7. 1/2 ts Salt

  8. 1 c Milk

  9. 2 ts Vanilla

  10. 2 ts Black walnut extract

  11. 1/3 c Black walnuts Finely chopped Marshmallow icing:

  12. 1 7/8 c Sugar

  13. 3 Egg whites

  14. 6 tb Water

  15. 1 1/2 ts Cream of tartar

  16. 1/4 ts Salt

  17. 1 1/2 ts Vanilla

  18. 1 1/2 ts Black walnut extract

  19. 1 c Black walnuts Finely chopped

  20. 1 1/2 c Small marshmallows CAKE: In a large mixing bowl cream sugar, cocoa, and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, soda, and salt together and add to mixture alternately with milk, starting and ending with flour. Mix in flavoring and fold in chopped nuts. Bake in three (3) greased and floured

  21. 9" layer pans. Bake at

  22. 35-40 minutes. MARSHMALLOW ICING: In top of a double boiler mix together sugar, egg whites, wtaer, cream of tartar, and salt. Beat with electric beater over boiling water for 15 minuts. This should be on low heat. Immediately add marshmallows, remove from heat and beat another

  23. 5 minutes. Add flavorings and spread on cake. Sprinkle nuts over the top of cake to make the sundae. Source Prize Winning Recipe from the State Fair of Texas,

  24. 1976. --

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