 |
2 pk (2 1/2oz) hazelnuts(
-filberts)
; or pecans
6 tb butter or margarine
3 Eggs
1 1/2 c Sugar
1 ts vanilla
2 c Pillsbury all-purpose flour
2 1/4 ts baking powder
-----glaze-----
1/2 c Whipping cream
1 ds Salt
1 c Semi-sweet chocolate chips
1/2 ts vanilla
Heat oven to 350~F. Lightly grease bottom only of 10-inch
springfoam pan. Reserve 12 whole nut pieces for garnish. In
blender container or food processor bowl with metal blade,
grind nuts (about 1 1/3cups); reserve 1 tablespoon ground
nuts for garnish.
Melt butter; cool. In large bowl, beat eggs, sugar and 1
teaspoon vanilla until thick and lemon colored, 2-3
minutes. Lightly spoon flour into measuring cup; level off.
Add flour, baking powder, and ground nuts; mix
well.Continue beating; adding cooled, melted butter
gradually until well blended. (Mixture will be thick.)
Spread batter in prepared pan. Bake for 35-45 minutes or
until toothpick inserted in center comes out clean. Cool 15
minutes; remove sides of pan. Run long knife under cake to
loosen from pan bottom; invert onto serving plate. Cover
with cloth towel; allow to cool about 30 minutes.
To prepare glaze, in medium saucepan bring whipping cream
and salt just to a boil; remove from heat. Stir in
chocolate chips and 1/2 teaspoon vanilla until chips are
melted and smooth. Spread glaze over top of cake, allowing
some to drizzle down sides. Sprinkle reserved ground nuts
around top edge of cake. Arrange reserved whole nuts around
top edge of cake over ground nuts.
-----
|
