4 tbsp. cocoa
1/2 c. boiling water
1 c. sugar
1/3 c. Crisco
3 whole eggs
1/2 c. sweet milk
4 tsp. baking powder
1 1/2 c. flour
3 tsp. maple flavoring

ICING:

1 to 2 apples, grated
4 egg whites, beaten
1 1/2 c. chopped pecans
1/2 tsp. maple flavoring
1/4 tsp. cream of tartar

Mix cocoa and boiling water first. Put in refrigerator to cool. Cream sugar and Crisco. Add 1 egg at a time. Alternate flour (mixed with baking powder) and milk. Add maple flavoring and cooled chocolate mix. Pour in 2 greased and floured round cake pans. Bake in 350 degree oven for 18 to 20 minutes, but watch carefully. Don't overcook! Cool before icing.

ICING: Beat egg whites until good and fluffy, forming soft peaks. Add maple flavoring and cream of tartar before mixing. Fold in egg whites with apples and nuts. Ice cake. Cake tastes even better after a day or two. Keep in refrigerator.