2 cups sugar, divided

2 eggs, divided

4 squares chocolate (1 oz. each), melted

1-3/4 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups milk

1 teaspoon vanilla

1 cup chopped nuts

 

Cream shortening; add 1-1/2 cups sugar gradually, then well-beaten egg yolks; cream all together thoroughly.  Blend in melted chocolate.

 

Sift flour once before measuring.  Sift flour, baking powder, and salt together and add to creamed mixture alternately with milk.  Beat just enough to make batter smooth (about 5 seconds).  Blend in vanilla and nuts.

 

Make a meringue by beating egg whites until stiff enough to hold a point; gradually beat in remaining 1/2 cup sugar.  Fold meringue into batter.  Pour into well greased and floured layer pans, or 8x12x2-inch loaf pan.  Bake in preheated 350 deg. oven 40 to 45 minutes for layers, or 50-55 minutes for loaf.

 

This cake has a delicious fudge-like flavor and consistency and is complete without icing, but you can use a cooked fudge icing, chocolate butter icing, cooked white icing, or any type you desire.