2 c. sugar
1 c. shortening
5 egg yolks
1 c. sour milk (1 tbsp. white vinegar or buttermilk)
2 1/2 c. flour
1 tsp. baking soda
Pinch of salt
1 bar German sweet chocolate
1/2 c. wafer
1 tsp. vanilla
5 egg whites

Mix together at low speed 2 cups sugar, 2 1/2 cups flour, 1 cup shortening, 1 teaspoon baking soda, 5 egg yolks, pinch of salt and 1 cup sour milk. Mix until all ingredients are mixed completely.

In saucepan melt 1 bar of German sweet chocolate in 1/2 cup water. Add 1 teaspoon vanilla; stir. Add to cake mixture. Fold in 5 stiffly beaten egg whites. Bake at 375 degrees for 30 minutes in a greased and floured pan (3 layer cake or Bundt pan).

PENUCHI FROSTING:

1 1/2 c. brown sugar, packed
1 1/2 c. granulated sugar, packed
2 tbsp. corn syrup
3/4 c. milk
1/4 c. shortening
1/4 c. butter
1/2 tsp. salt
1 tsp. orange extract
1 c. chopped nuts

Combine in large saucepan and bring slowly to full rolling boil, stirring constantly. Boil 2 minutes, cool to lukewarm. Add 1 teaspoon orange extract and 1 cup chopped nuts. Beat until thick enough to spread. Beating takes a while, use mixer for best results.