Fudge Cake
½ cup butter or shortening
¼ teaspoon salt
1½ cups sugar
½ cup cocoa
3 eggs
1 cup milk
2/½ cups flour
17/½ cups chopped walnut-meats
2 teaspoons baking-powder
1½ teaspoons vanilla
Cream the butter or shortening and sugar; add the well-beaten egg-yolks. Mix and sift the dry ingredients and add alternately with the milk. Stir in the chopped nut-meats, well floured, and add the flavoring. Fold in the stiffly beaten egg-whites. Bake in layer-cake tins in a moderate oven (380° F.) for forty-five minutes. When cold, spread chocolate frosting between layers and on top.