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Crusty Cradle Cake
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Serves/Makes:1 cake

  • 2 cups (475 ml) flour
  • 1 tbsp (15 ml) baking powder
  • 4 eggs, seperated
  • 2 cups (475 ml) sugar, divided
  • 1 cup (225 ml) finely chopped pecans
  • 1 oz (28 grm). sq. unsweetened chocolate
  • 1/2 cup (125 ml) softened margarine
  • 1 tsp (5 ml) vanilla
  • 3/4 cup (175 ml) milk
  • 2 oz (56 grm). semi sweet chocolate chips
  • 3 tbsp (45 ml). water
  • Grease 10" tube pan.
  • Line bottom with wax 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 (225 ml) sugar until stiff, glossy peaks form.
  • Fold in nuts and grated unsweetened chocolate.
  • Spread mixture on bottom and 3/4 up sides of pan.
  • In a large bowl, cream margarine and remaining 1 cup (225 ml) sugar until light and fluffy.
  • Beat in egg yolks and vanilla.
  • Stir in flour mixture alternately with milk.
  • Spoon mixture into pan gently, making sure it is surrounded by meringue on all sides and lower than top of meringue.
  • Bake in pre-heated 325 degree (175 C.) oven 65-75 minutes or until pick inserted in middle comes out clean.
  • Cool at least one hour or until caked sides can be loosened easily with metal spatula.
  • Turn on serving plate.
  • Peel off wax paper.
  • Garnish with semi-sweet chocolate that have been melted in 3 Tbsp (45 ml).water.
I have not made this, but it sounds great.

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