6 Eggs, lightly beaten
2 c Sugar
1 1/4 c Self-rising flour
3 1/2 tb Cocoa
3/4 c Walnuts
10 tb Butter, softened
3 tb Brandy
1 c Powdered sugar, sifted
3 tb Cocoa
1/2 c Walnuts, chopped
1 1/2 c Heavy-whipping cream
1 1/2 c Semi-sweet chocolate chips
Preheat oven to 400?. Lightly grease a 9 inch cake pan and line with
wax or nonstick paper. Beat eggs and sugar until light and fluffy.
Sift flour and cocoa together and stir in walnuts. Fold into egg
mixture. Spoon into the pan and smooth the top. Bake 50 minutes, or
until a skewer inserted into the center comes out clean. Cool.
To make the frostings: Beat the butter, brandy and powdered sugar
until light, then beat in the cocoa and add the nuts. Set aside.
Bring the cream to a boil, and simmer for 5 minutes. Stir in
chocolate chips until melted. Refrigerate for 1 hour. Slice cake
into 3 layers and fill with chocolate nut frosting. Frost with the
chocolate cream. Pipe a decorative border using an icing bag and star
strip. Decorate with almonds. Serves 8