CHOCOLATE LAYER CAKE WITH WALNUT FILLING

CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable shortening
1/4 cup unsweetened applesauce
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pounds; set aside.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt.  With an electric mixer on low-speed beat in the shortening and applesauce.  Beat in the milk, coffee, and vanilla extract until combined.  Increase the speed of the mixer to high and beat for another 2 minutes.  Add the eggs and beat an additional 2 minutes.

Pour the batter evenly divided into the prepared pans.  Smooth tops with a rubber spatula and tap gently on counter.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pans for 5 minutes before removing from pans to cool completely on wire racks.  Fill and frost with the frosting recipe below.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups powdered sugar
1 cup chopped walnuts, divided

In a large bowl combine the cocoa, butter, corn syrup, vanilla, and salt; beat on medium speed for 2 minutes.  Add the warm water and mix well.  Beat in the powdered sugar in two batches and beat until smooth.

Place one layer of the cake on a serving plate.  Spread with 1 cup of the frosting and sprinkle with 2/3 cup of the walnuts.  Top with the remaining cake layer, top side up.  Use the remaining frosting to cover the top and sides of the cake.  Use a small spatula to make decorative swirls in the frosting.  Garnish with the remaining walnuts.

This is the file photo.