Ingredients Jump to Instructions ↓

  1. 6 eggs, separated

  2. 1 cup sugar

  3. 1 teaspoon vanilla extract

  4. 1 cup cake flour

  5. 1 teaspoon baking powder

  6. 5 tablespoons water

  7. 1/2 cup ground walnuts FILLING:

  8. 1-1/4 cups milk

  9. 1 package (3.4 ounces) cook-and-serve chocolate pudding mix

  10. 1/2 cup butter, softened

  11. 1/2 cup shortening

  12. 1 cup confectioners' sugar

  13. 1 teaspoon vanilla extract White and dark chocolate curls, optional

Instructions Jump to Ingredients ↑

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts. In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes. In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired. Yield: 12 servings.


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