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Cradle Cake


  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/4 teaspoon salt
  • 4 eggs, separated at room temperature
  • 2 cups sugar, divided
  • 1 cup finely chopped nuts
  • 1 square. unsweetened chocolate (grated)
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 3/4 cup milk
  • 2 1-oz squares semi-sweet chocolate melted with 3 Tbsp water (optional)

Grease tube pan, line bottom with waxed paper. Set aside. Stir together flour, baking powder and salt; set aside. In medium bowl, beat egg whites until soft peaks form. Gradually beat in 1 cup sugar until stiff glossy peaks form. Fold in nuts and grated chocolate. Spread mixture on bottom and 3/4 up sides of pans as though lining it. In large bowl, cream butter and remaining cup of sugar until light and fluffy. Beat in egg yolks and vanilla until well blended. Stir in flour mixture alternating with milk until well blended. Pour into pan making sure it is surrounded by meringue on all sides and lower than top of meringue. Bake at 325 degrees for 65 to 75 minutes until toothpick comes out clean. Do not invert pan, cool on rack 25 minutes or until sides can be loosened easily with spatula. Turn out on serving plate, peel off waxed paper and cool completely. Drizzle with melted chocolate and water mixture.

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