1/2 lb. butter (1 c.)
1/2 lb. Velveeta cheese, cut into pieces

Melt the butter and cheese together in a double boiler. In another bowl, sift together:

1/2 c. cocoa
2 lb. confectioners' sugar

Add and stir with:

1 1/2 tsp. vanilla
1/2 c. chopped nuts

Blend well and spread quickly into 2 (8 x 8 inch) greased pans or 1 (9 x 11 inch) pan. Makes 3 pounds.

P. S. Don't miss Helen's recipe for Rum Cake elsewhere in this book.