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Chocolate Nougat Cake

 Chocolate Nougat Cake
A wonderful lady who baby-sat me as a child gave me a recipe book of her handwritten specialties for a wedding gift. This one is my favorite.
12 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 2 eggs, separated
  • 2 ounces unsweetened chocolate, melted
  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons milk
  • 1/2 cup finely chopped nuts
  • SEVEN-MINUTE FROSTING:
  • 1-1/2 cups sugar
  • 1/3 cup cold water
  • 2 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar
  • until fluffy. Blend in egg yolks and chocolate. Sift together flour,
  • baking powder and salt; add alternately with milk to creamed
  • mixture. stir in nuts. Beat egg whites with remaining sugar until
  • stiff peaks form; fold gently into batter.
  • Pour into two greased and floured 8-in. round baking pans. Bake at
  • 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes

2 of 2

Chocolate Nougat Cake (continued)

Directions (continued)

  • before removing from pans. Cool completely.
  • For frosting, combine all ingredients except vanilla in the top of a
  • double boiler. With an electric mixer, beat on low for 30 seconds.
  • Cook over boiling water for 7 minutes, beating constantly on high
  • until stiff peaks form. Remove from heat and add vanilla. Beat 2-3
  • minutes or until frosting has a spreading consistency. Frost cake.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 342 calories, 11 g fat (2 g saturated fat), 37 mg cholesterol, 227 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.