1/2 c. shortening
3/4 c. sugar
2 eggs
1 1/2 c. flour
3/4 tsp. salt
2 tsp. baking powder
2/3 c. milk
1/3 c. instant cocoa
1/3 c. nuts
3 tbsp. butter

Cream together shortening, sugar and eggs until fluffy. Sift dry ingredients. Add to creamed mixture alternately with milk, beating well after each addition. Spoon 1/3 of the batter in greased 6 1/2 cup ring pan. Mix cocoa and nuts; sprinkle half over batter in pan and dot with half the butter. Repeat layers, ending with batter. Bake at 350 degrees for 35 minutes. Let stand 5 minutes; turn out of pan. Serve warm.