9 eggs, separated
12 tbsp. sugar
1 tbsp. vanilla
3 tbsp. flour
1 tbsp. cocoa
7 heaping tbsp. ground nuts

Sift flour together with cocoa. Beat egg whites until peaks form. In another bowl beat sugar and yolks until lemon colored. Add vanilla. Mix in flour and cocoa mixture. Gradually add nuts. Beat well and fold into egg whites. Spread into a greased and floured wax paper lined 9x13 inch pan.

Bake at 350 degrees for 30 to 35 minutes. Cool 3 minutes and turn out on a foil-covered baking sheet.

ICING:

1 stick butter, softened
1 tsp. vanilla
2 c. 4X sugar
1 tbsp. cocoa, sifted

Beat all together until smooth and spread on cooled torte. Sprinkle ground nuts on top. Cut into squares or bars to serve.