| 1 | Prep. |
| 2 | Time: 10 min. oven temp: 350°F bake. |
| 3 | Time: 35 to 40 min. * * * * * chocolate glaze * * * * * |
| 4 | in the top of a double boiler over simmering (do not boil) water, stir 5 oz semi-sweet baking chocolate and 4 tsp. solid vegetable shortening until melted. |
| 5 | * * * * * * cake * * * * * * |
| 6 | In the top of a double boiler over simmering water, stir chocolate, oil, salt and coffee until melted. |
| 7 | Pour chocolate mixture into a large bowl. |
| 8 | Add sugar, egg, cream, baking soda, vanilla, and vinegar. |
| 9 | Beat with electric mixer on medium speed until blended. |
| 10 | Add flour. |
| 11 | Beat for 3 to 4 minutes. |
| 12 | Occasionally scrape sides of bowl with a rubber spatula. |
| 13 | Stir in ?cup of the walnuts. |
| 14 | Pour cake batter into prepared pan and set in lower third of oven. |
| 15 | Bake at 350°F for 35 to 40 minutes or until cake begins to pull from sides of pan. |
| 16 | Cool in pan on rack for 30 minutes. |
| 17 | Remove from pan and set on rack over piece of waxed paper. |
| 18 | Slowly pour glaze over cake so it flows over top and sides in an even layer. |
| 19 | Sprinkle with remaining walnuts. |
| 20 | * tip: to prepare cake pan, line bottom of an 8-inch cake pan, with removable bottom, with waxed paper. |
| 21 | Grease paper and pan sides lightly with solid vegetable shortening and dust with flour. |
| 22 | recipe makes 1 8-inch cake that serves 8 to 10. |
| 23 | nutritional information: calories:....351 protein....6.2 g fat....25.2 g sodium....151 mg |
