3 (1 oz.) sq. melted chocolate
1/2 c. sweet milk
1 well beaten egg
2/3 c. sugar

Combine above ingredients and cook over medium heat until thickened; cool. 1 c. sugar 2 well beaten egg yolks or 1 whole egg 2 c. flour 1/4 tsp. salt 1 tsp. baking soda 1 c. buttermilk 1 tsp. vanilla

Cream shortening and sugar; add egg and mix well. Add sifted dry ingredients alternately with buttermilk and vanilla. Stir in cooled chocolate custard mixture. Bake in 13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes.

FROSTING:

2 (1 oz.) sq. grated chocolate
1 1/2 c. sugar
2 tbsp. milk
4 tbsp. butter
1 tbsp. white Karo syrup
1/4 tsp. salt

Mix in saucepan. Bring to rolling boil, stirring constantly. Boil briskly for 1 minute; cool. Add 1 teaspoon vanilla and beat until thick enough to spread. May add 1/2 cup nuts. Spread over cake.