Ingredients

2 ounces unsweetened chocolate, broken into pieces

1/2 cup boiling water

1/2 cup shortening

2 cups packed brown sugar

2 eggs, separated

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup water

1/2 cup chopped walnuts

1 teaspoon vanilla extract

COCOA FROSTING:

6 tablespoons butter, softened

3-1/2 cups confectioners’ sugar

1/2 cup baking cocoa

1-1/2 teaspoons vanilla extract

Pinch salt

4 to 6 tablespoons milk

Directions

In a small bowl, stir chocolate in boiling water until melted; cool for 10 minutes.

In a bowl, cream shortening and brown sugar. Beat in egg yolks and chocolate mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Gradually beat in water, nuts and vanilla.

In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.

In a bowl, cream butter. Combine sugar and cocoa; gradually add to butter with vanilla, salt and enough milk to achieve desired spreading consistency. Frost cake. Yield: 12-15 servings.