Viking DMOR206SS Cookbook page 21

8 eggs
375 ml 11/2 c sugar
500 ml 2 c hazelnuts or walnuts
50 ml 1/4 c all-purpose flour
25 ml 11/2 tbsp baking powder
Frosting:
500 ml 1 pint whipping cream
125 ml 1/2 c sugar
50 ml 1/4 c chocolate flavor drink mix
15 ml 21/2 tsp vanilla
5 ml 1 tsp instant coffee
Nut Cake With Mocha Frosting
Makes 8 to 10 servings
1. Grease and flour two 23 cm (9 inch) round cake pans;
line with wax paper. Combine eggs and sugar in blender;
blend until light and fluffy. Add nuts; blend until finely
chopped. Add flour and baking powder; blend until just
mixed. Pour into prepared pans. Bake 20 to 25 minutes
on LOW MIX, 350˚F. If wooden pick inserted in center
does not come out clean, let stand in oven a few minutes to
complete cooking. Cool.
2. For frosting, combine remaining ingredients in medium
bowl. Beat until stiff. Fill and frost cake and chill. Cake
must be refrigerated.
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