2/3 c. butter
2 c. sugar
3 well beaten eggs
3 c. sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour milk
1 tbsp. molasses
1 sq. (1 oz.) unsweetened chocolate, melted & cooled
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Cream butter until light; gradually add sugar, creaming until very light and fluffy. Beat in eggs. Mix and sift flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour milk, blending quickly but thoroughly. Divide batter in half. To one half add molasses, melted chocolate and spices sifted together. Blend well. Place alternate spoonfuls of white and dark batter in well greased 10 inch tube pan. Bake in moderate oven (350 degrees for 1 hour and 10 minutes. Turn out on cake rack and cool thoroughly. Cover top and sides with chocolate frosting. Decorate outer edge of cake with walnut halves.

CREAMY CHOCOLATE FROSTING:

1 c. firmly packed brown sugar
3 sq. (3 oz.) chocolate
1/4 tsp. salt
1/3 c. evaporated milk or 1/3 c. cream
3 tbsp. butter
1 tsp. vanilla
Confectioners' sugar

Combine brown sugar, chocolate, salt and milk or cream in a saucepan. Bring to boiling point. Cook on medium heat until slightly thickened, about 5 minutes. Remove from heat. Add butter and vanilla. Cool slightly. Add enough sifted confectioners' sugar for proper consistency to spread. Beat until smooth. Spread between layers and on top and sides of cake.