Chocolate-walnut ribbon angel food cake retro recipe (1956)

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Work wonders with your imagination & Diamond walnuts with this chocolate-walnut ribbon angel food cake

Walnuts work wonders in salads, too! Turkey salad a la Waldorf Cut thin slices from 3 or 4 unpeeled apples for garnish (allow 3 slices per serving). Cube remaining apples; mix with 1 cup chopped cooked turkey (or chicken, ham or veal). 1-1/2 cups thinly-sliced celery and 1/2 cup chopped Diamond Walnuts. Add salt to taste; mix with mayonnaise. Spoon into lettuce cups. Garnish with apple slices, mayonnaise and festive Diamond Walnut halves. Serves 6. IN-THE-SHELL OR SHELLED, DIAMOND WALNUTS GIVE YOU PLUMP KERNELS, FINE FLAVOR In-the-shell -- get Diamond Walnuts in cellophane bags (red for Large size, blue for Medium). They're California's finest -- plump, tender kernels every time. Perfect for your nut bowl -- it's fun to crack these thin-shelled nuts. Thrifty, too -- you get over two full cups of usable kernels from every pound of Diamonds. Shelled -- for year-round use. Get 8- or 4-ounce cans of Diamond halves and pieces. Vacuum-packed so you get them as fresh and sweet as the day they were shelled. Can re-closes tightly, protects crispness and flavor. Wonderfully convenient -- surprisingly economical. Check the cost per ounce yourself.

Chocolate-walnut ribbon angel food cake (1956)

Yield: 12
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 3/4 cup finely chopped Diamond Walnuts
  • 1 package angel cake mix
  • 3 tablespoons breakfast cocoa (separated)
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoons butter
  • 1/2 teaspoons vanilla

Instructions

  1. Set oven at 375 (F).
  2. While it heats, spread chopped walnuts in shallow pan and toast 8-10 minutes, till golden brown, stirring once or twice.
  3. Cool.
  4. Mix cake as package directs; fold in toasted Diamond Walnuts.
  5. Pour batter in small bowl; fold in 1 tablespoon of cocoa.
  6. Spread half of the white batter evenly in angel cake pan; cover with cocoa batter; add remaining batter.
  7. Bake and cool as package directs.
  8. For the topping; In a saucepan, mix sugar, remaining cocoa, and water.
  9. Add butter.
  10. Cook, stirring, to a boil; remove from heat.
  11. Add vanilla.
  12. Cool to lukewarm.
  13. Spread on top of cake and let drizzle down sides.
  14. Crown with a golden halo of plump Diamond Walnut halves.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 326mgCarbohydrates: 46gFiber: 1gSugar: 27gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.


Your cakes have more of you in them when you give them new glamour, flavor, texture and food value with walnuts! Best idea for cookies, candies, desserts and hot breads — just add walnuts.

ALSO TRY: 6 chocolaty walnut brownie desserts from the sixties – including a retro ribbon loaf cake

Walnut ribbon angel cake


Chocolate-walnut ribbon angel food recipe card

Walnut ribbon angel cake recipe card

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