4 eggs
1 c. sugar
1 c. chopped walnuts
1 tsp. vanilla
3 tbsp. flour
3 tbsp. cocoa
1 tsp. baking powder
1/2 c. strawberry jam, heated

Combine first 7 ingredients in food processor and blend for 30 seconds. Scrape down the sides and blend for another 30 seconds. Pour batter into a greased 10 inch spring form pan and bake at 350 degrees for 25 minutes or until cake tester, inserted in center comes out clean. Allow to cool in pan. Spread warm strawberry jam evenly over cake. Swirl chocolate butter. Cream decoratively over the cake, allow jam to show. Frost sides.

CHOCOLATE BUTTER CREAM:

1/2 c. butter, room temperature
1/2 c. semi-sweet chocolate chips, melted
1/2 tsp. vanilla

Beat butter until light and creamy. Beat in chocolate and vanilla until blended. Chill - let come to room temperature to serve.