4 c. sifted reg. all-purpose flour
3 c. sugar
3 tsp. baking powder
2 tsp. salt
1 1/2 c. vegetable shortening
4 sq. (4 oz.) unsweetened chocolate, melted, cooled
2 c. milk
6 eggs, well beaten
2 tsp. vanilla extract
1 c. finely chopped walnuts

Sift the dry ingredients together into a large bowl. Add shortening, cooled chocolate and 1 1/2 cups of the milk. Stir only enough to moisten. Beat 2 minutes on electric mixer at medium speed or 300 strokes by hand; scrape sides of the bowl frequently. Blend in beaten eggs, remaining milk and extract. Beat 2 minutes on electric mixer or 300 strokes by hand, scraping sides of bowl. Stir in the nuts.

Turn batter into a greased (bottom only), waxed paper lined and greased again 10 inch tube pan, spreading evenly. Tap bottom of pan sharply to release air bubbles.

Bake at 325 degrees 1 hour and 45 minutes or until cake tests done. Cool 20 minutes in pan on wire rack. Remove from pan, peel of waxed paper, and cool cake completely on rack. Sprinkle cake with vanilla confectioners' sugar or spread with chocolate glaze.