1/4 cup finely chopped pecans
2 1/2 cups sifted all-purpose flour
4 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
2/3 cup shortening
1 1/4 cups milk
1 tsp. vanilla
2/3 cup egg whites, beaten (measure)
2 (1 oz. ea.) sq. sweet chocolate, grated

Place nuts evenly over bottoms of 2 well-greased, lightly floured 9-inch round layer pans.

Sift together dry ingredients. Add shortening, milk and vanilla. Beat 1 1/2 minutes. Spoon 1/4 batter carefully into each nut-lined pan, using 1/2 of batter. Sprinkle with grated chocolate (1/2 in each pan). Add remaining batter carefully. Bake in 350°F oven for 35 to 40 minutes. Cool 10 to 15 minutes before turning out. Cool thoroughly.

Frost layers, nut-side up, with chocolate frosting, spreading between and on sides of cake. Frost only 1/2-inch around top of cake. Decorate with reserved 1/4 cup white frosting, thinned with 1 or 2 teaspoons water for easier spreading.

Frosting:

2 (1 oz. ea.) sq. baking chocolate
1/2 cup sugar
1/4 cup water
4 egg yolks
1/2 cup (1 stick) butter
1 tsp. vanilla
2 cups sifted confectioners' sugar

Blend 2 squares baking chocolate, sugar and water over low heat until smooth and thick. Remove from heat. Add 4 egg yolks. Beat thoroughly. Cool.

Cream butter, vanilla and confectioners' sugar. Reserve 1/3 cup white frosting to decorate cake. Add cooled chocolate to remaining white frosting. Beat until smooth.

Makes 1 frosted (2 layer) cake.

Submitted by: Ruth Colvin