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Chocolate Nesselrode Cake

2 cups all-purpose flour

2 cups sugar

½ cup Shortening

¾ cup water

¾ cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

1 teaspoon vanilla

2 eggs

4 ounces unsweetened chocolate, melted and cooled

Nesselrode Filling (below)

Cocoa Fluff (below)

Heat oven to 350°. Grease and flour 3 round pans, 8 x 1½ inches, or 2 round pans, 9X 1½ inches. Beat all ingredients except Nesselrode Filling and Cocoa Fluff in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from pans; cool on wire rack. Fill layers and frost top of cake with Nesselrode Filling. (If using 9-inch pans, split cakes to make 4 layers.) Frost side of cake with Cocoa Fluff. Refrigerate until serving time. Refrigerate any remaining cake. 16 servings.


1 cup whipping (heavy) cream

¼ cup powdered sugar

¼ cup Nesselrode

Beat whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in Nesselrode.


1 cup whipping (heavy) cream

¼ cup powdered sugar

2 tablespoons cocoa

Beat all ingredients in chilled medium bowl until stiff.

* ¼ cup finely chopped candied fruit and I teaspoon rum flavoring can be substituted for the Nesselrode.


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

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