1/2 c. shortening
1 c. white sugar
1/2 c. brown sugar
2 well-beaten eggs
1 tsp. vanilla
3 (1 oz.) sq. unsweetened chocolate, melted
1/2 c. hot water
2 c. cake flour
1/4 tsp. baking soda
2/3 c. sweet milk

Thoroughly cream shortening and sugar; add eggs and vanilla and beat well until fluffy. Melt chocolate in hot water over low heat. Blend thoroughly and cool slightly.

Gradually add to creamed mixture. Add sifted dry ingredients alternately with milk. After each addition, mix until just smooth. Pour into waxed paper-lined 8-inch round layer cake pans. Bake at 350 degrees for 25 minutes.

FILLING:

3 tbsp. butter
5 1/2 tbsp. flour
1 c. milk
1 c. brown sugar
2 egg yolks, beaten

Boil in double boiler until thick; add nuts and vanilla. Spread between cake layers or if making a loaf cake, spread on and top with chocolate frosting.

CHOCOLATE FROSTING:

1 1/2 c. sugar
1 1/2 sq. chocolate
1/3 c. shortening
1/2 c. milk

Stir constantly over medium heat until it comes to a rolling boil. Boil 2 minutes, stirring constantly. Remove from fire and beat. Spread on cake and eat!