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Nut Cake With

Mocha Frosting

8 eggs

1V2 cups sugar

2 cups hazelnuts or walnuts

1A cup aIFpurpose flour

1V= tablespoons baking powder

Frosting:

1 pint heavy cream

_/2 cup plus 2 tablespoons sugar

1/4 cup plus 1 tablespoon

chocolate-flavor

drink mix

21/= teaspoons vanilla

1 teaspoon instant coffee

Makes 10 servings

Grease and flour two 9-inch round cake pans; line with wax

paper Combine eggs and sugar in blender; blend _ntil 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 if wooden pick

inserted in center does not come out clean, let stand in oven

a few minutes to complete cooking

Cool.

For frosting, combine remaining ingredients in medium bowl.

Beat until stiff. Frost cake and chill. Cake must be refrigerated

Per Serving:

Ca{odes:

561

Fat:

37 g

Protein:

9 g

Cholesteror:

285 rng,

Carbohydrate:

52 g,

Sodium:

216 mg

Classic Cranberry

Tea Cake

3/4 cup margarine

or butter, softened

1V= cups sugar

3 eggs

2_/2 teaspoons almond extract

3 cups all-purpose flour

1V= teaspoons baking powder

1% teaspoons baking soda

3/4 teaspoon salt

1'/2 cups sour cream

=/4 cup canned whole berry cranberry sauce

Makes 16 servings

Thoroughly grease and flour 12-cup fluted bundt cake pan.

With an electric mixer, beat margarine. Gradually add sugar

and beat until fluffy Add eggs, one at a time, beating well after

each addition.. Add extract.

Sift dry ingredients together and add alternately with the sour

cream. Fold in cranberries

Sour Cream Pound Cake

4 cups all-purpose flour

2 teaspoons baking

powder

1 teaspoon

baking soda

11=teaspoon salt

2 cups sugar

1 cup margarine or butter, softened

4 eggs

1 teaspoon

vanilla

2 cups dairy sour cream

1/2 cup sugar

1/4 cup finely chopped walnuts

2 tablespoons

ground cinnamon

Makes 12 servings

Mix flour, baking powder, baking soda and salt in medium

bowl Set aside.. Beat 2 cups sugar and the margarine until

light and fluffy. Add eggs, one at a time, beating wetl after

each Mix in vanilla Stir in flour mixture alternately with sour

cream, beating after each addition until smooth Set aside..

Combine 11= cup sugar, the nuts and cinnamon. Pour half the

batter into well-greased

10-inch tube pan; sprinkle with half

of filfing. Repeat with remaining batter and filling

Bake 45 minutes on LOW MiX If wooden pick inserted in

center does not come out clean, }el stand in oven a few

minutes to complete cooking Cool 10 minutes; remove from

pan.. Cool completely on wire rack..

Per Serving:

Calories:

586

Fat:

28 9

Protein:

8 g

Cholesterol:

I09 mg

Carbohydrate:

77 g

Sodium:

456 rag,

Pour into prepared pan and bake on broiling trivet on LOW

MIX 35 to 45 minutes or unti_wooden pick inserted in center

comes out clean Allow to cool on counter 30 minutes. Turn

out onto plate and allow to finish cooling before glazing

Glaze:

_!4 cup powdered sugar

V2 teaspoon almond extract

2 teaspoons warm water

_1. cup toasted sliced almonds

Combine first 3 ingredients Drizzle on cake and top with

almonds.

Per Serving:

Calories:

350

Fat:

16 g

Protein:

5 g

Cholesterol:

62 mg

Carbohydrate:

48 g

Sodium:

360 mg