1 1/2 c. soft butter
3 c. sugar
6 eggs, unbeaten
1 c. cocoa
2 1/4 c. sifted flour
3 tsp. vanilla
1 1/2 tsp. salt
1 c. chopped nuts

Cream shortening; add sugar slowly, blending well. Add eggs, 1 at a time, mixing well after each egg. Blend cocoa, flour and salt and add to creamed mixture. Add vanilla and nuts. Put batter in greased and floured pan (11" x 17"). Bake at 350 degrees for 30 minutes. Do not over bake. Cool thoroughly before frosting.

FIRST FROSTING:

Cream 1/2 cup butter, beat in 2 tablespoons instant pudding powder and 3 tablespoons milk. Gradually beat in 2 cups powdered sugar. Spread on cooled brownies. Set aside to harden frosting before second frosting.

SECOND FROSTING:

3 tbsp. melted shortening
1/2 c. cocoa
1/3 c. milk
1 1/2 tsp. vanilla
3 1/2 c. powdered sugar
Dash of salt

Mix melted shortening and cocoa. Add milk and vanilla. Add powdered sugar and salt slowly, use more milk for spreading.