Please enter the email you’re using for this account.
Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
A very easy cake to make, this moist chocolate nut cake is light and airy, with a silky smooth creamy frosting to top it off. This cake freezes beautifully, so it’s a great cake to make in advance. Top with the chocolate cream and enjoy!
9 eggs
2 and 1/4 cups sugar
1 and 1/4 cups oil
2 tablespoons Gefen Vanilla Sugar
1/2 pound ground walnuts
1/2 cup wine such as Baron Herzog Chenin Blanc
5 tablespoons Gefen Cocoa
1 and 1/2 cups flour
1 tablespoon baking powder
8 ounces margarine
1 pound confectioners’ sugar
4 eggs
4 tablespoons Gefen Cocoa
3 tablespoons coffee, dissolved in 1/4 cup water
1 tablespoon Gefen Vanilla Sugar
Beat eggs and sugar until lemon-colored.
Gradually add remaining ingredients.
Pour into lined nine- by 13-inch baking pan. Bake at 350 degrees Fahrenheit for 50 minutes.
Cream margarine and sugar on high speed until light and fluffy.
Add eggs, one at a time.
Add remaining ingredients, then beat until smooth and slightly thickened. Spread onto cake.
Photography and Styling by Tamara Friedman
How Would You
Rate this recipe?
Please log in to rate
Reviews