MERINGUE CRADLE CAKE

Meringue:

4 egg whites
1 c. sugar
1 c. finely chopped nuts
1 sq. unsweetened chocolate,
grated

Cake Batter:
2 c. flour
3 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1/2 c. butter
1 c. sugar
4 egg yolks
3/4 c. milk

For meringue, beat egg whites until they form soft
peaks. Add sugar, a little at a time, until meringue makes
stiff peaks. Fold in nuts and grated chocolate. Grease a 9 or
10-inch tube pan and line bottom with waxed paper. Spread
meringue evenly over bottom and up 3/4 of sides of pan.
For cake batter, sift flour. Add baking powder and
salt. Beat in butter. Gradually add sugar until fluffy. Add
egg yolks and beat thoroughly. Mix sifted ingredients alter-
nately with milk in another bowl and blend well. Add vanilla.
Pour mixture into the meringue lined tube pan. Bake at 325 degrees
for 60 to 70 minutes. Let cool 20 minutes on rack before
turning cake out.