1 c. melted butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
3 eggs, separated
2/3 c. Hershey's cocoa
1/2 c. flour
3 tbsp. water
3/4 c. chopped pecans
1/8 tsp. cream of tartar
1/8 tsp. salt
Royal Glaze
Pecan halves (decorate)

Preheat oven to 350 degrees. Aluminum foil line bottom of 9-inch springform pan. In large mixer bowl mix butter, sugar and vanilla. Add egg yolks. Blend in cocoa, flour and water. Stir in nuts and set aside.

In small mixer bowl beat egg whites, cream of tartar and salt until stiff. Carefully fold into chocolate mixture. Pour into prepared pan. Bake 45 minutes. Cool 1 hour. Cover; chill until firm. Remove side of pan. Pour Royal Glaze over cake and allow to run down sides. Garnish with pecan halves. Yield: 12 servings. Add Royal Glaze (recipe follows).

ROYAL GLAZE:

1 1/3 c. chocolate chips
1/2 c. whipping cream

Combine ingredients in saucepan. Cook over very low heat, stirring constantly, until chips are melted and mixture begins to thicken.