2 1/2 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
2 c. sugar
5 eggs
1 c. nuts
3 oz. Choco Bake
1 c. buttermilk
2 tsp. vanilla

Sift flour; measure; add baking soda and salt. Cream butter and sugar. Beat eggs until thick and light; add to creamed mixture and beat well. Add nuts and chocolate; blend. Add flour alternately with milk. Bake in 3 (9-inch) layer pans, at 350 degrees, for 25 minutes or in a 13 x 9 x 2-inch pan for 1 hour. Frost with Mocha Creole Frosting.

MOCHA CREOLE FROSTING:

1/3 c. butter
4 c. powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 oz. Choco Bake
1/3 c. strong coffee

Cream butter; add part of sugar. Add vanilla, salt and chocolate; mix well. Add remaining sugar alternately with coffee.