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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
A very easy cake to make, this moist chocolate nut cake is light and airy, with a silky smooth creamy frosting to top it off. This cake freezes beautifully, so it’s a great cake to make in advance. Top with the chocolate cream and enjoy!
9 eggs
2 and 1/4 cups sugar
1 and 1/4 cups oil
2 tablespoons Gefen Vanilla Sugar
1/2 pound ground walnuts
1/2 cup wine such asĀ Baron Herzog Chenin Blanc
5 tablespoons Gefen Cocoa
1 and 1/2 cups flour
1 tablespoon baking powder
8 ounces margarine
1 pound confectioners’ sugar
4 eggs
4 tablespoons Gefen Cocoa
3 tablespoons coffee, dissolved in 1/4 cup water
1 tablespoon Gefen Vanilla Sugar
Beat eggs and sugar until lemon-colored.
Gradually add remaining ingredients.
Pour into lined nine- by 13-inch baking pan. Bake at 350 degrees Fahrenheit for 50 minutes.
Cream margarine and sugar on high speed until light and fluffy.
Add eggs, one at a time.
Add remaining ingredients, then beat until smooth and slightly thickened. Spread onto cake.
Photography and Styling by Tamara Friedman
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