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90 minutes
Prep: 30 minutes
Cook: 45 minutes
1363 calories per serving view nutrition facts
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| 2 | tablespoons | butter | or margarine |
| 1/4 | cup | brown sugar | |
| 2/3 | cup | corn syrup, light | |
| 2/3 | cup | heavy whipping cream | |
| 1 | cup | walnuts | coarsely chopped |
| cake | |||
| 1 3/4 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/2 | cup | butter | or margarine, softened |
| 1 1/2 | cups | sugar | |
| 2 | large | eggs | separated |
| 3 | ounces | chocolate unsweetened | melted |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | milk | |
Melt 2 tb butter in small saucepan; stir in brown sugar.
Heat until bubbly.
Stir in corn syrup and cream; heat, stirring constantly, just to boiling.
Add nuts.
Pour into a well greased 10 inch bundt pan.
Set aside while preparing cake.
Preheat oven to 350 degrees F.
Sift flour, baking powder and salt.
Mix butter and sugar until well combined.
Add egg yolks, melted chocolate and vanilla; mix well.
Add flour mix alternately with milk.
Beat egg whites until stiff; fold into cake.
Spoon over nut mixture in pan.
Bake for 35-45 minutes or until tested done.
Cool 15 minutes then remove from pan.
| % Daily Value* | |
| Total Fat 72.0g | 111% |
| Saturated Fat 34.0g | 169% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 467mg | 19% |
| Total Carbohydrate 172.0g | 57% |
| Dietary Fiber 6.0g | 22% |
| Sugars 94.0g | |
| Protein 21.0g | 42% |
| Vitamin A | 34% | Vitamin C | 1% | |
| Calcium | 21% | Iron | 34% |
* 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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General:Anise Seed is a gray-brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel....
Very Tasty. I only made two changes. I used taco seasoning instead of chili powder and cream of celery soup instead of mushroom. I will make this again.
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