Bits of chocolate and nuts lace through the feathery crumb. Sift together into a large bowl:

1 1/2 c. sifted cake flour
2 tsp. double-action baking powder (3 tsp. single-action)
1/2 tsp. salt
1 c. sugar

Add:

1/2 c. Snowdrift
1/2 c. milk

Mix enough to dampen flour. Beat 2 minutes. If by hand, count beating time only. With electric mixer use "low speed"; scrape bowl often; scrape beaters after 2 minutes.

Add:

2 eggs
1/2 c. coarsely grated unsweetened chocolate
1/2 c. chopped nuts

Beat 1 minute. Bake in a greased 9 inch square pan lined with plain paper in moderate oven (375 degrees) about 35 minutes. Cool. Frost with Chocolate Cream Frosting.

CHOCOLATE CREAM FROSTING:

Blend 1 1/2 tablespoons Snowdrift with 1/8 teaspoon salt and 2 1/2 cups sifted confectioners' sugar. Add 1 egg, beaten; 2 squares chocolate, melted and cooled and 1/4 cup milk. Beat until smooth. Add 1 teaspoon vanilla. Frost cake. Sprinkle sides and top edge with 1/2 cup chopped nuts, if desired.