- 1 cup butter or margarine, softened
- 2 cups sugar
- 4 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups chopped walnuts
- 2 (1 ounce) squares unsweetened chocolate
- FROSTING:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup butter or margarine, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts. Spread half of batter into a greased 13-in. x 9-in. x 2-in. baking pan. Add chocolate to the remaining batter; mix well. Carefully spread over batter in pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cook completely. For frosting, mix flour and milk in a saucepan. Cook and stir over medium heat until a thick paste forms, about 10 minutes. Cool completely. In a mixing bowl, cream butter and confectioners' sugar. Add vanilla and mix well. Gradually add the milk mixture; beat for 5 minutes. Frost cake. Store in the refrigerator.