MERINGUE CRADLE CAKE

4 egg whites
1 c. sugar
1 c. finely chopped pecans
1 sq. (1 oz.) grated unsweetened chocolate
2 c. sifted enriched flour
3 tsp. baking powder
1 tsp. salt
1/2 c. butter or margarine
1 c. sugar
4 egg yolks
3/4 c. milk
1 tsp. vanilla

Beat egg whites until soft mounds form. Gradually add 1
cup sugar, beating constantly until straight, glossy peaks are
formed when beater is raised. Fold in pecans and chocolate.
Spread evenly over bottom and three-quarters up sides of
10-inch tube pan, well greased and lined with wax paper on the
bottom only. Sift together flour, baking powder and salt.
Cream butter. Gradually add 1 cup sugar, creaming well. Add
egg yolks; beat well.
Combine milk and vanilla. Add alternately with the dry
ingredients to creamed mixture, beginning and ending with dry
ingredients. Blend thoroughly after each addition. Pour into
meringue-lined pan. Bake in slow 325° F. oven 75 to 85 minutes,
until cake springs back completely, leaving no imprint when
touching lightly in center. Let cool in pan 20 minutes;
loosen from sides and center tube with spatula and let cool 30
minutes longer before removing from pan. Turn cake upside down on plate.
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 eggs, separated (room temperature)
1 (1 oz.) sq. unsweetened chocolate, grated
1 tsp. 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° 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.