1/4 c. shortening
2 1/4 sq. unsweetened chocolate
1 egg, separated
1 c. sugar
1/2 c. mashed potatoes
1 tsp. vanilla
6 tbsp. evaporated milk
2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. flour
1/2 c. chopped nuts

Cream shortening; add sugar, chocolate (melted and cooled), egg yolk, potatoes and vanilla. Beat thoroughly. Add dry ingredients alternately with evaporated milk. Fold in stiffly beaten egg white and nuts. Bake in pan 9 x 9 inch at 375 degrees for 25 minutes.

FROSTING:

1/2 c. soft butter
2 tbsp. milk
1/4 c. potato flakes
2 tbsp. cocoa
1 tsp. vanilla
1 c. powdered sugar

Beat well and spread on cake.