4 tbsp. shortening
2 c. sugar
2 eggs, separated
4 oz. chocolate, melted
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
1 1/2 c. milk
1 tsp. vanilla
1 c. chopped nuts, if desired

Cream shortening. Add 1 1/2 cups sugar gradually. Add well beaten egg yolks. Cream all together thoroughly. Blend in melted chocolate. Sift baking powder, flour and salt together. Add to creamed mixture alternately with milk. Beat just enough to make batter smooth.

Beat egg whites until stiff enough to point, gradually add remaining 1/2 cup sugar. Beat until very stiff. Fold meringue and vanilla into batter and bake in two 9 inch cake pans (greased and floured) at 350 degrees for 35-40 minutes. Frost with Chocolate Fudge Icing.

CHOCOLATE FUDGE ICING:

4 oz. chocolate
3 c. sugar
1 c. water
2 tsp. butter
2 tbsp. light corn syrup (or 1/2 tsp. cream of tartar)

Cook without stirring to 234 degrees at which mixture will form soft ball when dropped in cold water. Keep pan covered first 3 minutes of cooking to prevent crystals forming on side of pan. Add 1 1/2 teaspoons vanilla. Let stand until cool. Then beat until mixture holds shape. Thin with cream (2-4 tablespoons) and beat until consistency to spread. Generous amount for 9 inch layer cake.