3 tbsp. butter, melted
3 tbsp. light or dark brown sugar
1 c. walnuts, coarsely chopped
2 (1 oz.) squares unsweetened chocolate, melted
1 egg, separated
2 tbsp. butter, softened at room temperature
1 c. granulated sugar
1/4 tsp. vanilla
1 c. all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

Mix melted butter, brown sugar and nuts. Spread in the bottom of a well greased Bundt pan.

Beat egg white until stiff.

In a separate bowl and with same beaters, cream 2 tablespoons butter with 1 cup sugar. Beat in unbeaten egg yolk and vanilla. Then add melted chocolate.

Sift together flour, baking powder and salt. Add alternately with milk. Beat until smooth and well blended. Fold in egg white. Pour into pan. Bake in a preheated 350 degree oven in center of oven until cake tests done, about 35 to 45 minutes. (Do not overbake, or cake won't be fudgy.)

Remove cake from oven; let cool 15 minutes. Place wire rack over pan, invert cake on rack and remove from pan. Let cool. No frosting needed! Is already on cake. Serves 6 to 8.