Tortoni Butter Cake



  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 3 1/2 cups flour
  • 5 eggs
  • 2 cups sugar
  • 1 cup (2 sticks) Darigold Butter softened
  • 2 cups Darigold Milk
  • 1 4-oz. plain chocolate bar, coarsely chopped
  • 1/2 cup (6 oz.) maraschino cherries, chopped and drained
  • 1/4 cup (3 oranges) orange peel, finely grated
  • 1/2 cup walnuts, chopped (reserve 1 tablespoon)


  • 1 4-oz. plain chocolate bar
  • 1/2 cup orange juice, freshly squeezed
  • 1 tablespoon walnuts, chopped (reserved from cake)


Preheat oven to 350°. Butter and flour a 10-inch Bundt or tube pan. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir or sift together dry ingredients. Add alternately with milk, beating until smooth. Fold in remaining ingredients with spoon. Pour into prepared pan. Bake 1 hour or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack. Remove from pan and cool on rack.

For glaze, melt chocolate and orange juice over low heat, stirring to combine; cool. Pour over cooled cake and sprinkle with walnuts.


Serves 10-12.