Vanessa Bammer Sandhu's grandparents are the source for this
recipe. Her grandparents come from Inzenhof, Eisenberg an der Pinka, Woppendorf, and Kemesmál,
Hungary (near Luising, Burgenland), and all settled in the West Coplay / Coplay / Northampton
area of the Lehigh Valley in PA.
(from Vanessa Sandhu)
| 7 eggs, separated | 1 c. sugar |
| 1 1/2 c. flour, sifted | 2 tsp. baking powder |
| 1/4 tsp. salt | 6 Tbsp. water |
| 1/2 c. walnuts, ground | 1 tsp. vanilla |
Preheat oven to 350°F. Beat egg yolks with sugar until they are thick and yellow in color. Sift the dry ingredients. Add water to the egg yolk mixture then slowly blend in the dry ingredients. Add ground nuts and vanilla. Fold in stiffly beaten egg whites. Pour into greased and floured cake pans. Bake for 30-35 minutes in a 350°F oven. Cool for 10 minutes before removing from pans to wire racks to cool completely.
| 1 1/4 cups milk | |
| 1 package (3.4 ounces) cook-and-serve chocolate pudding mix | |
| 1/2 cup butter, softened | 1/2 cup shortening |
| 1 cup confectioners' sugar | 1 teaspoon vanilla extract |
| White and dark chocolate curls, optional | |
In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding.
Split each well-cooled cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.