1 1/2 c. butter
3 c. flour
3 c. sugar
1 c. milk
5 eggs
4 tbsp. cocoa
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt

Cream butter and sugar. Add eggs, one at a time and beat well. Sift dry ingredients 3 times and add alternately with milk. Bake for 80 minutes at 325 degrees in greased and floured pan.

FROSTING:

2 sqs. unsweetened chocolate
4 tbsp. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. sugar
1/2 c. milk
1 tbsp. corn syrup
1 c. chopped nuts

Grate chocolate and combine all ingredients except vanilla and nuts. Bring to a boil and cook for 2 minutes. Remove from heat. Cool and heat until begins to thicken. Add vanilla and nuts. Spread on cake. A thin sort of fudgy glaze.