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Parve
Medium
8 Servings
Allergens 
1 Hour, 10 Minutes
Diets
Moist and fluffy, this nut cake is super easy to make and a nice change from the classic chocolate cake. This cake can be eaten plain, or glazed with a very simple chocolate. The glaze dries more hard than runny, which allows for nice, clean cuts when slicing the cake. Freezes beautifully.
12 eggs
2 and 1/2 cups sugar
3/4 cup oil
1 tablespoon coffee, dissolved in 1/4 cup hot water
2 and 1/2 cups Mishpacha Flour
1 and 1/2 cups ground walnuts
3 teaspoons Haddar Baking Powder
2 tablespoons margarine
2 tablespoons Gefen Light Corn Syrup
2 tablespoons water
1 cup chocolate bits, such as Gefen Mini Chocolate Chips
Beat eggs very well and add sugar.
Reduce speed and add oil and coffee.
Slowly add dry ingredients, mixing well.
Pour into 10 x 16 inch pan. Bake at 350 degrees Fahrenheit for one hour.
Combine all ingredients in saucepan. Bring to a boil over low-medium heat, stirring constantly until mixture is of desired consistency.
Pour over cake immediately.
Photography by Tamara Friedman
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