1 c. butter
3/4 c. butter
1/4 c. Crisco
2 c. sugar
4 egg yolks, well beaten
1 c. milk
1 tsp. vanilla
3 tsp. baking powder
3 c. cake flour
4 egg whites, well beaten
1 c. nuts, chopped
1 bar German sweet chocolate (save 1/4 c. grated chocolate for frosting)

Cream butter and Crisco well, add sugar gradually, cream very well. Add beaten egg yolks and cream well. Sift cake flour, baking powder; add alternately with milk and beat well. Fold in beaten egg whites very carefully and the nuts. Bake at 350 degrees 30 to 35 minutes in 9 x 13 inch pan plus 8 x 10 inch pan or square pan, greased and floured. Frost with butter frosting and sprinkle sweet chocolate over top of cake.

BUTTER FROSTING:

1 stick butter
3/4 c. Crisco
1 sm. can evaporated milk
1 tsp. vanilla
3 c. powdered sugar

Use electric mixer and cream butter real well. Add powdered sugar and beat. Add vanilla and milk and beat very well. After the cake is cool, put the frosting on the cake.