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1
Preheat oven to 350~F.
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2
Butter two 9-inch round cake pans.
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3
Line bottoms with wax paper; butter and flour paper.
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4
Combine raisins, walnut and whiskey; let stand 30 minutes.
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5
In double boiler over hot, not simmering water, melt chocolate.
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6
In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy.
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7
Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes.
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8
Reduce speed to medium; beat in chocolate.
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9
Reduce speed to low; gradually beat in flour and salt.
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10
Stir in raisins and walnuts.
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11
In another bowl beat egg whites until soft peaks form.
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12
Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form.
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13
Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture.
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14
Spoon batter into pans.
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15
Bake 35-45 minutes or until inserted toothpicks comes out clean.
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16
Cool in pans 10 minutes.
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17
Remove from pans; peel of waxed paper and cool on racks.
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18
Frosting:.
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19
In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
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20
Spread top of 1 cake layer with whipped cream; top with other layer.
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21
Spread top and sides of cake with remaining whipped cream.
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22
If desired, sprinkle cake with chocolate shavings and curls.
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23
Let chocolate stand in warm place 1 square on wax paper.
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24
In short strokes, slide vegetable peeler across surface; repeat with second square.
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25
Press shavings onto sides of cake.
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26
For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.
