1 c. white sugar
1 1/2 c. flour
1 1/2 c. almonds and pecans, finely chopped
1 1/2 c. grated semi sweet chocolate
1 stick butter
3 eggs
Apricot jam

Mix all dry ingredients on a board, then add soft butter and eggs (one by one). It is best to work these in with two knives. Dough will be dry and hard to roll and divide dough in 3 parts. Roll and press with your hands on round cake sheets, bake in medium oven for 15 minutes. Remove from sheets after cooling by upside down method. Place on platter and spread generous helping of apricot jam on top of first and second layer then stack.

ICING:

1 lb. butter
1/2 c. milk
1 generous c. sugar
1 egg
1 sq. chocolate

Stir milk, sugar, 1 stick butter and egg in pan over low heat, beating constantly. After sugar is dissolved remove from heat. Cream rest of butter and add slowly. Melt chocolate and add to mixture. Let cool before spreading on cake. Make 2 to 3 days ahead.