How to make it

  • Grease a 9 or 10 inch 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 of tube pan and three quarters up the sides as though lining it.
  • In large bowl cream butter and remaining 1 cup sugar until light and fluffy. Beat in egg yolks and vanilla untel well blended. Stir in flour mixture alternatively with milk until well blended. Pour cake mixture into pan, making sure it is surrounded by meringue on all sides and lower than top of meringue. Bake in preheated 325 oven 65-70 minutes or until pick inserted in middle of cake comes out clean. Do not invert pan. Cool on rack 25 min. or until sides can be loosened easily with metal spatula. Turn out on serving plate. Peel off waxed paper; cool completely. Take the 8 pecans and dip one end into chocolate mixture. Drizzle rest of chocolate mixture over cake and place pecans around the top.

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  • Eudocia 5 years ago
    I remember baking this with my mom when I was a kid (in the 60's). It was in a recipe booklet and had a black and white picture. I would love to find out what cookbook it's published in, the name of the person who made it--anything! Would love to have it in my cookbook collection!
    Was this review helpful? Yes Flag
    " It was excellent "
    ozsmom ate it and said...
    5 forks from me!
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  • danerin2 10 years ago
    sounds terrific, thanks for posting!
    Was this review helpful? Yes Flag

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