Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED FOR 10 MINUTES OR UNTIL LIGHT AND FLUFFY.

2. ADD COCOA; CONTINUE MIXING UNTIL WELL BLENDED.

3. SIFT TOGETHER FLOUR, BAKING POWDER, SALT, AND MILK.

4. ADD ALL THE DRY INGREDIENTS TO THE SHORTENING MIXTURE; THEN ADD ALL THE WATER AND VANILLA. MIX 10 SECONDS AT LOW SPEED, OR UNTIL WELL BLENDED. SCRAPE BOWL.

5. FOLD NUTS CAREFULLY INTO BATTER.

6. POUR 2 1/2 QT BATTER INTO EACH GREASED PAN; SET ASIDE FOR USE IN STEP 8.

7. COMBINE SUGARS, COCOA, SALT AND STARCH.

8. ADD WATER; STIR UNTIL WELL BLENDED. POUR ABOUT 2 QT OF TOPPING OVER MIXTURE IN EACH PAN.

9. BAKE 1 HOUR.

10. CUT 6 BY 9. SERVE CRUST SIDE DOWN WITH SAUCE FROM BOTTOM OF PAN.

SERVING SIZE: 1 PIECE

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