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60 minutes
Prep: 25 minutes
Cook: 35 minutes
255 calories per serving view nutrition facts
10 servings
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| 1/4 | cup | nuts | |
| 1 | each | egg | |
| 3 | tablespoons | vegetable shortening | |
| 1 | cup | milk | |
| 3 | ounces | chocolate unsweetened | unsweetened, premelted envelopes |
| 1/2 | teaspoon | vanilla extract | |
| 1 1/4 | cups | flour, all-purpose | |
| 1 1/3 | cups | sugar | |
| 1 1/4 | teaspoons | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | baking soda | |
| 1/2 | cup | chocolate (semi-sweet) | semi-sweet pieces |
Heat oven to 350~.
Grease and flour baking pan, 9x9x2".
Measure nuts into blender; chop on low speed.
Set nuts aside.
In order listed, measure remaining ingredients except chocolate pieces into blender.
Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula.
(Batter may be slightly lumpy).
Pour batter into pan.
Bake about 35 minutes or until wooden pick inserted in center comes out clean.
Immediately sprinkle chocolate pieces over cake.
Place baking sheet over pan so contained heat will soften chocolate pieces.
Spread softened chocolate evenly over cake; sprinkle with reserved nuts.
Serve warm.
*To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Bake as directed.
**If using self-rising flour, omit baking powder and salt.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 150mg | 6% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 2.0g | 6% |
| Sugars 28.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
I make this often. I put it in a hollowed out loaf of round pumpernickle or white bread, served with the removed insides of the bread, torn into bite size pieces and extra bread chunked up for scooping the dip. YUMMY!
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