WENDY'S CHOCOLATE SPECIAL

by WENDY PARKER
(PINE CANYON, UTAH, UNITED STATES)

2 SQUARES CHOCOLATE
1 CUP MILK
1 SQUARE BUTTER OR MARGARINE
1 CUP SUGAR
2 EGGS
1 SCANT CUP MILK
2 CUPS FLOUR
1 CUP WALNUTS
1 tsp. BAKING SODA

PUT CHOCOLATE AND FIRST CUP OF MILK ON STOVE AND LET BOIL UNTIL IT THICKENS LIKE CUSTARD; THEN COOL.
CREAM BUTTER AND SUGAR; ADD EGG AND MILK.
MIX SODA WITH FLOUR AND ADD THE COOLED CHOCOLATE, AND NUTS. BEAT ALL TOGETHER.
BAKE 350 DEGREES FOR 1 HOUR IN A LOAF PAN.

PUT ON PLATE WHEN COOL ENOUGH TO COME OUT OF PAN.

WHEN CAKE IS COOLED FROST WITH CHOCOLATE BUTTERCREAM FROSTING.

FROSTING: BITTER CHOCOLATE(TO YOUR DESIRED TASTE), 1 SQ. BUTTER OR MARGARINE, 1 tsp. VANILLA, POWDERED SUGAR AND A LITTLE MILK. MAKE CONSISTENCY THAT YOU LIKE.

FROST AND ENJOY.