CookBook

40
8 eggs
1
½ cups sugar
2 cups hazelnuts or walnuts
¼ cup all-purpose flour
1
½ tablespoons baking powder
Frosting:
1 pint heavy cream
½ cup plus 2 tablespoons sugar
¼ cup plus 1 tablespoon chocolate-flavor drink mix
2
½ teaspoons vanilla
1 teaspoon instant coffee
Makes 10 servings
Grease and flour two 9-inch round cake pans; line with
wax paper. Combine eggs and sugar in blender; blend until
light and fluffy. Add nuts; blend until finely chopped. Add
flour and baking powder; blend until just mixed. Pour into
prepared pans. Bake 20 to 25 minutes on LOW MIX. If
wooden pick inserted in center does not come out clean, let
stand in oven a few minutes to complete cooking. Cool.
For frosting, combine remaining ingredients in medium
bowl. Beat until stiff. Frost cake and chill. Cake must be
refrigerated.
Per Serving:
Calories: 561
Protein: 9 g.
Carbohydrate: 52 g.
Fat: 37 g.
Cholesterol: 285 mg.
Sodium: 216 mg.
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