Millimen’s Chocolate Chestnut Cake

Chestnut mix:

• 1 cup chopped chestnuts
• 1/2 cup sugar
• 1/2 cup dark rum

Cake:

• 4 ounces melted chocolate
• 3 tablespoons cocoa
• 1 cup butter
• 1 cup sugar
• 4 eggs
• 1 1/2 teaspoon vanilla
• 1 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1 1/4 teaspoon baking powder
• 1 cup buttermilk
• 1 cup chestnut mix
• dark rum

Simmer chestnuts, sugar, and rum until the chestnuts are soft and the rum is all but evaporated. Blend in a food processor until smooth. Let cool.

Preheat oven to 325 degrees F. Beat the butter until light then gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla, then the flour and salt, and baking powder, alternating with the buttermilk. Make sure it is mixed well. Fold in the chocolate and chestnut mixture. Pour into a floured cake pan and bake for about an hour or until a toothpick once inserted into the cake comes out clean. Remove from oven and let cool slightly. Turn it out and onto a cake plate. While warm drizzle with dark rum. Cake can be frosted or simply served with whipped cream.

Chef Jim Milliman
Hattie’s Grill
111 St. Joseph
Sutton’s Bay, MI 49682