1 c. butter, softened
2 c. Dixie Crystal, dark brown sugar
4 lg. eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. baking powder
1/2 c. unsweetened cocoa
8 oz. unsweetened chocolate, coarsely chopped
1 c. finely chopped nuts

Grease and flour 3 (8") cake pans. Line with circles of buttered waxed paper. Cream butter with Dixie Crystals sugar until light. Add eggs, one at a time; add vanilla. Combine flour, baking powder and cocoa. Gradually add to sugar mixture. Stir in chocolate and nuts. Divide mixture into thirds, place in pans and smooth evenly with a spatula. Bake in a preheated 350 degree oven for 20 to 22 minutes, or until set when pressed in center. Cool slightly on racks. Loosen edges and invert onto racks. Cool completely.

CREAMY BAKERY STYLE FROSTING:

3 c. powdered sugar
3/4 c. shortening
1 tsp. vanilla
2 egg whites

In large bowl mix 1/2 cup sugar, shortening, vanilla and egg whites. Blend until creamy. Add remaining sugar, 1/2 cup at a time until fluffy and creamy. May seem stiff at first. Don't add liquid! Keep beating at low speed until desired consistency. Well worth the effort.

Spread between layers of cookie cake and on top. Don't ice sides. Garnish with chocolate shavings or pecans dipped in melted chocolate.