Chocolate Walnut Cake

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"This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting."
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1 h 30 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 44.5g
  • 14%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
  2. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  3. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
  4. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  5. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.



The directions don't tell what to do with the melted chocolate, so I added it in with the walnuts. The cake was indeed tasty, but very heavy even after careful folding in of egg whites.

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