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Add a photoServings: 12
Ingredients
- 1/2 c. butter
- 2 c. brown sugar, packed
- 2 egg yolks
- 1 teaspoon vanilla
- 4 squares Hershey baking chocolate
- 1/2 c. warm water
- 2 1/2 c. sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 c. sour lowfat milk
- 2 egg whites
- 1/4 teaspoon cinnamon
- 1/2 c. raisins
- 1/4 c. minced nutmeats
Directions
- Cream the butter and brown sugar and add in the egg yolks and vanilla; beat well. Heat the chocolate over simmering water and add in to the creamed mix. Rinse the chocolate pan with the hot water and add in to the chocolate and creamed mix. Then beat in the flour, sifted with the baking soda and salt, alternately with the sour lowfat milk. Beat the egg whites till stiff and fold into the chocolate batter. (Reserve 1 1/2 cups batter for the third layer pan.) Pour remaining batter into 2 greased and lightly floured 8" layer pans.Stir the cinnamon, raisins and nuts into the reserved batter and pour into a greased and lightly floured 8" layer pan. Bake all in a moderate oven, 350 degrees, for about 30 min or possibly till done. When baked and cooled, ice the cake all over with fluffy vanilla icing. Put the layer with the raisins, nuts and cinnamon in the middle. and before frosting is dry, sprinkle with Hershey's lowfat milk chocolate bar; finely grated. NOTE: This is a recipe from the thirties.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 116 | 30% |
| Total Fat 13.5g | 17% |
| Saturated Fat 8.12g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 275mg | 11% |
| Potassium 234mg | 7% |
| Total Carbs 67.34g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 40.43g | 27% |
| Protein 4.44g | 7% |
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