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German Carrot-Hazelnut Cake

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“From Southern Living.”
READY IN:
1hr 35mins
YIELD:
1 ten-inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
  2. In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
  3. Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
  4. Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
  5. Pour batter into a lightly greased 10-inch springform pan.
  6. Bake in a 325° oven for 50 minutes or until a pick comes out clean.
  7. Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
  8. To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
  9. Spread top and sides of cake with Chocolate Glaze.

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