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Bill Neal's
Chocolate Black Walnut Pound Cake

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La Belle Cuisine

Bill Neal's
Chocolate Black Walnut Pound Cake


Bill Neal's Southern Cooking
by Bill F. Neal, 1989, University of North Carolina Press

4 ounces semisweet chocolate, melted
1 cup butter
1 cup plus 2 tablespoons sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups cake flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup black walnuts, lightly toasted

Preheat oven to 325 degrees F. Measure all ingredients and bring to room temperature. Melt the chocolate in the top of a double boiler over hot water. Line the bottom of a loaf pan with brown paper. Grease the paper and the sides of the pan with butter and dust the whole interior lightly with flour. Beat the butter well and gradually add the sugar until the mixture is creamed and very light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Sift the flour, salt, baking powder and soda together. Add the sifted flour mixture to the butter mixture in three parts, alternating with the buttermilk. Stir the batter well after each addition until smooth. Add the melted chocolate and toasted nuts and fold just enough
to mix evenly. Pour into the lined loaf pan. Place in the middle of the preheated oven and bake for about 1 hour 10 minutes, or until a clean
straw or toothpick inserted into the center of the cake comes out clean
(the center should be moist but not liquid). Remove the cake from the
oven, place it in its pan on a rack, and let rest 10 minutes; then turn out
to finish cooling. Serve warm or cold with very slightly sweetened
whipped cream or Custard Sauce. This cake keeps very well and is
delicious toasted with butter.

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