Ingredients

4 ounces chocolate, bitter
1/2 C. shortening
2 C. sugar
2 eggs; well beaten
2 tsp. vanilla
2 C. cake flour, sifted
2 tsp. baking powder
1 tsp. salt
1 1/2 C. milk
1 C. nuts; chopped
Frosting
2 ounces chocolate, bitter
1/2 C. butter
1 C. sugar, confectioners
1 egg; well beaten
1 Tbsp. vanilla
1 Tbsp. lemon juice
1 C. sugar, confectioners
1 C. nuts; chopped

Cooking Instructions

Cake: Preheat oven to 375. Line three 9 inch layer cake pans with buttered parchment. Melt the chocolate in a double boiler; cool. Cream the shortening; gradually add the sugar and cream until fluffy. Add the egg yolks and vanilla; beat well. Reserve two Tbls. of flour. Sift the remainder of the flour with the baking powder and salt; add alternately with the milk to the creamed mixture. Beat the batter about one minute. Dredge the nuts in the reserved flour, then fold them into the mixture. Bake for 45 minutes, then cool the layers in the pans for ten minutes; turn out onto a wire rack to finish cooling. Frost. Frosting: Melt the chocolate in a double boiler; add the butter and one C. of confectioners’ sugar, and beat well. Add the egg, vanilla, lemon juice and enough confectioners’ sugar to give a proper spreading consistency. Add the nuts; spread the frosting on the cake.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)