SpinnerBait_Nut
Honorary Moderator Emeritus
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"Chocolate Layer Cake 1040"<br /><br />Line 1.<br />Butter, a minimum of half a pound (8 oz.), but not to exceed<br />1 (one) pound. (See line 4.)<br /><br />Line 2.<br />Sugar, light brown or white, unless you or your spouse had a<br />financial account in a foreign country in 1990, in which case<br />dark brown sugar must be used. Do not substitute molasses or<br />honey. Use 1 (one) cup and adjust to taste.<br /><br />Line 3.<br />Eggs, six or half a dozen, whichever is greater.<br /><br />Line 4.<br />Semisweet chocolate, 6 oz. Nonfarm families may choose<br />the optional method of using cocoa powder. If you elect<br />the Cocoa Method, add 1/2 oz. (One Tablespoon) of butter<br />to each 3 tablespoons of cocoa. Multiply by .9897 per<br />ounce of substitution. For adjustments to sugar, see<br />pg. 29. Add total of additional butter to Line 1 (above).<br />Sugar adjustments should be reflected in final total of<br />Line 2. For additional details on cocoa conversion, see<br />Form 551.<br /><br />Line 5a.<br />Flour, white. If you were a federal, state or local government<br />employee, you may be eligible for an excess flour tax credit.<br />Measure 2 cups, sifting is optional.<br /><br />Line 5b.<br />Flour, whole wheat, 1 2/3 cups.<br /><br />Line 5c.<br />Alternative mixture: 1 cup white flour plus 3/4 cup whole wheat<br />flour.<br /><br />Line 6.<br />Vanilla, 1 teaspoon. See Schedule ZE for reporting use of<br />imitation vanilla flavoring. You may be able to deduct the<br />cost of real vanilla extract in 1991 if you itemize deductions.<br /><br />Line 7.<br />Salt, 1/3 teaspoon (optional). If you are a head of household<br />with dependents and were born during a leap year, you must<br />add salt.<br /><br />Line 8.<br />Baking powder, 1 1/2 teaspoons. Use of baking soda will result<br />in a penalty. See form W-Q.Line 8a. Walnuts, 8 oz., chopped.<br />You may be eligible to use pecans or almonds. See Part III<br />of Schedule PE, Itemized Substitutions.<br /><br />Line 9.<br />Preheat oven to 350 degrees F (375 if altitude exceeds 5,500<br />feet). Be sure that you have turned the oven on before you<br />begin assembling ingredients. In a bowl (2 quart capacity),<br />cream butter and sugar for 3 minutes, or until well blended,<br />whichever occurs first. (Note: If you are using the Nonfarm<br />Cocoa Method [see Line 4], add additional butter and sugar<br />at this point.)<br /><br />Line 10.<br />Incorporate eggs, one egg at a time, into creamed mixture.<br />If the eggs are from a farm of which you are the sole owner,<br />you may be eligible for a Fowl Credit. See Form 9871m "For<br />the Birds."<br /><br />Line 11.<br />Add vanilla.<br /><br />Line 12.<br />In a double boiler, melt chocolate at low heat. If you are<br />using the Nonfarm Cocoa Method, disregard the preceding<br />instruction and stir cocoa into the creamed mixture. Then<br />stir in flour from Line 5a, 5b, or 5c, add salt (optional,<br />but see Line 7 for exception) and baking powder.<br /><br />Line 13.<br />Add nuts, which should be chopped, regardless of type<br />(See Line 8a).<br /><br />Line 14.<br />Pour batter into 2 (two) greased and floured 8 inch round<br />cake pans or 1 (one) greased and floured 9x13 inch pan,<br />which you should have prepared earlier. Bake in preheated<br />oven (see line 9) for 40 to 50 minutes, whichever is greater.<br />After removing cake pan(s) from oven, cool for 10 minutes<br />(12 for 9x13 pan) and turn cake(s) out onto wire rack.<br /><br />When cake is completely cool, frost it. (To determine time<br />needed for cooling, complete Worksheet on pg. 25.)<br />See Form 873 for details on appropriate frostings.<br /><br />Note: If you weigh 20 percent more (or higher) than your<br />ideal weight (see chart on pg. 19), ignore this recipe<br />and complete Schedule F, "Fresh Fruit Desserts."
