CRADLE CAKE

2 C flour
1/4 tsp salt
2 C sugar, divided
1 C finely chopped pecans or walnuts
1/2 C butter or margarine, softened
3/4 C milk
8 pecan or walnut halves (for garnish)
1 Tbsp baking powder
4 large eggs, separated (room temperature)
1 (1 oz) squares unsweetened chocolate, grated
1 tsp pure vanilla
2 (1 oz each) sq. semi-sweet chocolate, melted with 3 Tbsp water (for garnish)

Grease 9-inch or 10-inch tube pan. Line bottom with waxed paper; set aside. Stir together flour, baking powder and salt; set aside. In medium bowl beat egg whites until soft peaks form. Gradually beat in 1 cup sugar until stiff glossy peaks form. Fold in nuts and grated chocolate. Spread mixture on bottom and 3 quarters up sides of pan as though lining it.
In large bowl cream butter and remaining 1 cup sugar until light and fluffy. Beat in egg yolks and vanilla until well blended. Stir in flour mixture alternately with milk until well blended. Pour cake mixture into pan, making sure it is
surrounded by meringue on all sides and lower than top of meringue. Bake in preheated oven at 325 degrees F for 65 to 75 minutes or until pick inserted in middle of cake comes out clean. Do
not invert pan. Cool on rack 25 minutes or until sides can be loosened easily, with metal spatula. Turn out on serving plate. Peel off waxed paper; cool completely. Garnish with melted chocolate mixture. Makes 12 servings.