Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup sugar
- two-thirds cup butter
- one cup milk
- one-half cups flour
- one-half cup english walnuts
- one-half teaspoons butter
- one-half cup unsweetened powdered cocoa
- one-fourth cups confectioner's sugar
- one-fourth cup milk
- one-half teaspoon vanilla
- three eggs
- one teaspoon
- one-fourth inch
Directions
One cup sugar, two-thirds cup butter, one cup milk, two and one-half cups flour, three eggs, one teaspoon (heaping) baking powder, one- fourth cup (unsweetened) chocolate, one-half cup English walnuts, broken up coarsely. Cream butter and sugar together, add milk and stir the flour in, lightly, in which the baking powder has been sifted. Stir in the chocolate which lias been dissolved in hot water. Add nuts and then eggs, which should be beaten separately. Bake in square tins or layers.
58 THE ARIZONA COOK BOOK
Fudge Icing.
One and one-half teaspoons butter, one-half cup unsweetened powdered cocoa, one and one-fourth cups confectioner's sugar, a few grains of salt, one-fourth cup milk, one-half teaspoon vanilla. Mix butter, cocoa, sugar, salt and milk together and boil about eight minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake to depth of one-fourth inch. — Mrs. E. T. Donahue, Williams, Ariz.