The Bayfield Post, 1981-12-11, Page 6Page 6
REALTY WORLD
565-2438
The Zurich News and The Bayfield Post are
one day late this week due to the telephone
blackout that enveloped the Bayfield area
on Tuesday, December 8. We are sorry for
any inconvenience. It certainly was for us.
.ova FOOd
NUSSKUCHEN (HAZELNUT CAKE)
4 squares (4 ounces) unsweetened chocolate
1 cup butter or margarine
14 cups sugar
6 egg yolks
1 tablespoon grated lemon peel
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Dash salt
1 cup ground hazelnuts or almonds
6 stiff -beaten egg whites
1 recipe Chocolate Glaze
Grate 2 squares of chocolate at a time in
blender or grate by hand. In mixer bowl, cream
butter or margarine and sugar till light and
fluffy; beat in egg yolks and lemon peel.
Thoroughly stir together flour, baking power,
cinemon, and salt; beat well into creamed
mixture. Stir in nuts and chocolate. Fold in
egg whites. Pour into generously greased and
floured 61/2 -cup ring mold. Bake in 3500 over
for 50 to 55 minutes. Cool in pan 10 minutes.
Remove from pan. Cool on rack. Frost with
Chocolate Glaze.
Chocolate Glaze
In a small saucepan, melt 1 square (lounce)
unsweetened choalate and 2 tablespoons butter
or margarine over low heat, stirring constantly.
Remove from heat. Stir in 11 cups sifted powered
sugar and 1 teaspoon vanilla till crumbly. Blend
in two to three tablespoons of boiling water
to form medium glaze of pouring consistency.
Spoon quickly over cake; spread glaze evenly
over top and sides. `, uChY- \ („\ 1
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