Chocolate Crunch Cake

Grandma Hannah

Ingredients:

1st layer:

2 cups flour

3 tsp baking powder

½ tsp salt

1/1/2 cups sugar

2/3 cup Crisco

2 eggs

3 oz unsweetened chocolate, melted

1 cup milk

2nd Layer:

5 egg whites

1/3 cup sugar

5 egg yolks

1 tsp vanilla

½ tsp salt

2 1/3 cups flour

2/3 cups chopped nuts of your choosing

Frost with Frosting Delight (recipe here)

Instructions:

First Layer: Sift together flour, baking powder and salt. Set aside.
Add sugar gradually to Crisco until combined.
Blend in unbeaten eggs one at a time, beating well after each. Add melted chocolate and vanilla and mix thoroughly.
Blend in the dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend thoroughly after each addition.
Pour into 2 nine inch pans well greased and lightly floured. Set aside.
Second Layer: Beat egg whites in large bowl until soft mounds form, gradually add sugar and continue beating until straight stiff peaks form.
Beat egg yolks in a small bowl and add vanilla, salt and sugar. Beat until thick and lemon colored.
Fold gently into egg white mixture. Fold in nuts and flour. Spread over chocolate batter.
Bake at 350 for 35 to 40 minutes. The top will become like a hard shell. You will not be able to test for doneness...trust the method. Let it cool completely in the pan, slide a knife all around the edge to loosen the cake. The top will crumble a little, no worries. Invert onto the plate you want to serve it on.
Top the first layer with frosting and invert the second layer directly on top. Frost with one layer of frosting as a crumble coat and chill.
Once chilled, add a second layer of frosting.