1/3 c. spry
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar
1 whole egg
1 egg yolk (unbeaten)
1 2/3 c. sifted cake flour
2 tsp. baking powder
1/2 c. milk
1 egg white
1/2 c. light brown sugar
2 tbsp. cocoa
1/4 c. nuts

Combine spry, salt and vanilla; add sugar gradually. Cream until light and fluffy. Add whole egg and beat thoroughly, then add egg yolk and beat again. Sift flour and baking powder together 3 times. Add small amounts of flour to creamed mixture alternately with milk, beating after each addition until smooth. Pour batter into cup cake pans greased with spry, filling them half full.

Beat egg whites until stiff and gradually add brown sugar mixed with cocoa. Spread small amounts on batter and sprinkle with nuts. Bake in 350 degree oven 25-30 minutes. Makes 20 small cupcakes.