CAKE
2 oz Unsweetened Chocolate
1/4 cup Salad Oil
1/4 teaspoon Salt
1/2 cup Hot, strong, Coffee
1/2 cup Sugar
1 Egg
1/4 cup Whipping Cream
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/2 teaspoon White Wine Vinegar
1 cup All-purpose Flour
1 cup Chopped, Black Walnuts
GLAZE
5 oz Semi-sweet Baking Chocolate
4 teaspoon Solid, Vegetable Shortening
In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. Pour chocolate mixture into a large bowl. Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat with electric mixer on medium speed until blended. Add flour. Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a rubber spatula. Stir in 1/2 cup of the walnuts. Pour cake batter into *prepared 8 inch pan and set in lower third of oven. Bake at 350F for 35 to 40 minutes or until cake begins to pull from sides of pan. Cool in pan on rack for 30 minutes. Remove from pan and set on rack over piece of waxed paper.
CHOCOLATE GLAZE
In the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 teaspoon solid vegetable shortening until melted. Slowly pour glaze over cake so it flows over top and sides in an even layer. Sprinkle with remaining walnuts.
Recipe makes 1 8-inch cake that serves 8 to 10.
Nutritional Information: Calories:….351 Protein….6.2 g Fat….25.2 g Sodium….151 mg