Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup sugar

  3. 4 egg yolks

  4. 1/3 cup milk

  5. 1/2 teaspoon vanilla extract

  6. 1 cup all-purpose flour

  7. 2 teaspoons baking powder

  8. 1/8 teaspoon salt MERINGUE:

  9. 4 egg whites

  10. 1/8 teaspoon cream of tartar

  11. 3/4 cup sugar

  12. 1 cup chopped walnuts Walnut halves FILLING:

  13. 1 cup cold milk

  14. 1 package (3.9 ounces) instant chocolate pudding mix

  15. 1 cup heavy whipping cream, whipped

Instructions Jump to Ingredients ↑

  1. Grease two 9-in. heart-shaped pans. Line with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar. Add egg yolks, milk and vanilla; mix well. Combine flour, baking powder and salt; gradually add to creamed mixture. Pour into prepared pans. In a bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar; beat until stiff and glossy. Fold in chopped nuts. Spread evenly over batter, sealing edges to sides of pan. Arrange walnut halves over meringue in one pan. Bake at 300° for 55 minutes or until golden brown. Cool for 10 minutes; remove to wire racks. Invert so meringue side is up; cool completely. In a large bowl, beat milk and pudding mix until thickened. Fold in whipped cream. Place plain cake, meringue side up, on serving plate. Spread with half of the filling; top with remaining cake. Frost sides with remaining filling. Yield: 12-16 servings.


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