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BLACK WALNUT CHOCOLATE CAKE
Yield: 8 -inch cake

2 oz unsweetened chocolate
1/4 cup salad oil
1/4 tsp salt
1/2 cup hot, strong, coffee
1/2 cup sugar
1 egg
1/4 cup whipping cream
1 tsp baking soda
1 tsp vanilla
1/2 tsp white wine vinegar
1 cup all-purpose flour
1 cup chopped, black walnuts

5 oz semi-sweet baking chocolate
4 tsp solid, vegetable shortening

In the top of a double boiler over simmering water, stir chocolate,
oil, salt and coffee until melted. Pour chocolate mixture into a
large bowl.

Add sugar, egg, cream, baking soda, vanilla, and vinegar. Beat
with electric mixer on medium speed until blended. Add flour.
Beat for 3 to 4 minutes. Occasionally scrape sides of bowl with a
rubber spatula. Stir in 1/2 cup of the walnuts.

Pour cake batter into *prepared 8 inch pan and set in lower third
of oven. Bake at 350F for 35 to 40 minutes or until cake begins
to pull from sides of pan.

Cool in pan on rack for 30 minutes. Remove from pan and set on
rack over piece of waxed paper.


CHOCOLATE GLAZE

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.

Slowly pour glaze over cake so it flows over top and sides in an
even layer. Sprinkle with remaining walnuts.

Serves 8 to 10.

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