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Chocolate Nesselrode Cake

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking, soda

1 teaspoon salt

½ teaspoon baking powder

¼ cup water

¼ cup buttermilk

½ cup shortening

2 eggs

1 teaspoon vanilla

4 ounces melted unsweetened chocolate (cool)

Nesselrode Filling (below)

Cocoa Fluff (below)

Heat oven to 350°. Grease and flour three 8-inch round layer pans. Beat all ingredients except Nesselrode Filling and Cocoa Fluff in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool. Fill layers and frost top of cake with Nesselrode Filling. Frost side of cake with Cocoa Fluff. Refrigerate.


Beat 1 cup whipping cream and ¼ cup powdered sugar in chilled bowl until stiff. Fold in ¼ cup Nesselrode.*


Beat 1 cup whipping cream, ¼ cup powdered sugar and 2 tablespoons cocoa in chilled bowl until stiff.

*¼ cup finely cut-up candied fruit and 1 teaspoon rum flavoring can be substituted for the Nesselrode.

Note: Cake can be baked in two 9-inch round layer pans. When cool, split to make 4 layers. Fill layers and frost top of cake with ¼ each of the Nesselrode Filling.


It is a quote. Betty Crocker’s New Christmas Cookbook 1993

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