Hungarian Coffee Cake
1 cup white sugar
1 cup brown sugar
1 cup shortening (butter or margarine)
3 cups all-purpose flour
1/2 cup chopped nuts(I used Walnuts)
1 1/2 tsp cinnamon
1 cup buttermilk
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Preheat oven to 350. Combine the first 6 ingredients. Take out 1 level cup and set aside for topping.
To the remaining mixture add the rest of the ingredients from the buttermilk to the baking soda. Mix will be slightly lumpy. Pour into greased 2" x 8" cake or pie pans (2 or 3).
Cover with the 1 cup of reserved nut mix and bake at 350 for 20 or 25 minutes. Do not over bake. Will stay fresh for 4 days.
Yield: 16 servings
I also made this very yummy cake which got rave reviews!
Hungarian Chocolate Cream Bars Recipe
Ingredients
CAKE:
4 lg Eggs, separated
1/4 ts Cream of tartar
2/3 c Sugar, divided
3/4 c Sweet butter, room temp.
9 tb Cocoa powder
1/2 c Sifted all-purpose flour
FILLING:
2 c Heavy cream
12 oz Semi-sweet chocolate chips
1 tb Powdered instant coffee
1/8 c Rum (I omitted this)
GLAZE:
5 oz Semi-sweet chocolate (I used white chocolate morsels)
1 oz Unsweetened chocolate
4 tb Sweet butter
1 ts Vegetable oil
1 tb Karo syrup
Instructions
1. Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic.
2. To make cake: preheat oven to 350. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper.
3. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff.
4. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated.
5. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350 until cake is done. Run a knife around edges and invert cake on a wire rack to cool.
6. To make filling: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate.
7. To make glaze (do not make this until all other steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools.
8. To assemble, cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares.
9. Yield: 25-30 bars.
