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Cradle Cake (D, TNT)
Source: Unknown
Serves: 12

2 cups flour
1/4 tsp salt
2 cups sugar
1 tablespoon baking powder
4 eggs, separated, room temperature
1 cup finely chopped pecans
1 square unsweetened chocolate, grated
1/2 cup butter, softened

2 squares semisweet chocolate melted with 3 tablespoons water
8 pecan halves
1 tsp vanilla
3/4 cup milk

Grease 9" or 10" tube pan. Line bottom with waxed paper. Stir together dry ingredients. Beat egg whites until soft peaks form; gradually beat in 1-cup sugar until stiff, glossy peaks form. Fold in nuts and grated chocolate. Spread mixture on bottom of pan and three-quarters up sides of pan as though lining it.

In large bowl, cream butter and remaining 1 cup sugar until light and fluffy. Beat in egg yolks and vanilla until well blended. Stir in flour mixture alternately with milk until well blended. Pour cake mixture into pan making sure it is surrounded by meringue on all sides and lower than top of meringue.

Bake in preheated 325°F oven 65 to 75 minutes or until pick inserted in middle of cake comes out clean. Do not invert pan. Cool on rack 25 minutes or until sides can be loosened easily with metal spatula. Turn out on serving plate. Peel off waxed paper; cool completely.

Garnish with melted chocolate mixture and pecans dipped in chocolate mixture.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A