10 oz. butter
2 lbs. granulated sugar
1/4 c. vanilla
4 oz. chocolate, unsweetened
1 lb. 10 oz. flour, all-purpose
3 tbsp. baking powder
2 tsp. salt
1 1/2 c. milk
10 oz. nuts, chopped
2 lbs. granulated sugar
2 lbs. brown sugar
4 oz. cocoa
2 tsp. salt
5 tbsp. cornstarch
2 3/4 qt. water, boiling

Cream butter on medium speed until light and fluffy. Add 2 pounds sugar and vanilla. Continue creaming for 10 minutes. Melt chocolate; cool. Add to creamed mixture. Combine flour, baking powder and salt. Add to creamed mixture. Add milk. Mix on low speed until smooth, abut 2 minutes. Add nuts. Mix until blended. Scale into 12"x18"x2" baking pans, 3 pounds per pan.

Combine 2 lbs. granulated sugar, brown sugar, 4 ounces cocoa, salt and cornstarch. Add boiling water. Mix thoroughly. Pour over batter in pans, 2 quarts per pan.

Bake at 350 degrees for 40 to 50 minutes. Pudding is done when cake layer springs back when touched lightly. Serve with whipped cream.

NOTE: Pudding separates into 2 layers when baked, a cake-like topping with chocolate sauce on the bottom. Serve with sauce on top.