1 c. butter
2 c. sugar
4 eggs
1 c. sifted flour
4 (1 oz.) sq. unsweetened chocolate, melted
1 c. finely chopped nuts (walnuts or pecans)
2 tsp. vanilla

MINT FROSTING:

2 c. confectioners' sugar
4 tbsp. soft butter
2 tbsp. light cream
1 tsp. peppermint extract

CHOCOLATE GLAZE:

2 (1 oz.) sq. semi-sweet chocolate
2 tbsp. butter

Cream butter and sugar until light and fluffy. beat in eggs and vanilla. Blend in chocolate. Stir in flour, then nuts. Bake in greased 13 x 9 inch pan at 350 degrees for 25 minutes. Cool. Combine all frosting ingredients and spread over cake. Stand until set. Melt chocolate with butter for glaze and spread over frosting. Chill until firm.