All ingredients should be at room temperature
Sift together
2 cups
sifted Pillsbury’s Best Enriched Flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
(reserve this mixture for the cake batter)
Beat (in a separate bowl)
4 egg whites until soft mounds begin to form.
Add gradually
1 cup sugar, beating constantly until meringue
stands in stiff, glossy peaks
Fold in
1 cup pecans, finely chopped (filberts,
almonds
or other nuts may also be used) and
1 square (1oz.) chocolate, grated
Prepare
9 or 10-inch tube pan by greasing well and
lining
bottom with waxed paper. Spread meringue evenly
over bottom and ¾ up sides of pan
Cream
½ cup butter or margarine; add gradually
1 cup sugar, creaming well
Add
4 egg yolks;
beat for 1 minute
Combine
¾ cup milk and
1
teaspoon French’s Vanilla. Add alternately with
dry
ingredients to creamed mixture, beginning and
ending
with dry ingredients. Blend thoroughly after
each
addition. (With electric mixer use low speed.)
Pour
into meringue-lined
pan
Bake
in slow oven (325º
F) 65 to 75 minutes. Let cool in
pan
20 minutes before turning out.
Cake may also be baked in two 9x5x3-inch
bread pans for 50 to 60 minutes.
