2 sticks butter
2 c. sugar
1/2 c. cocoa
6 eggs, separated
1 tbsp. vanilla
1 c. sifted flour
2 c. nuts

Cream butter, blend in sugar and cocoa. Stir in egg yolks; when well blended, fold in by hand sifted flour, chopped nuts, egg whites which have been beaten to stiff peaks and vanilla. Pour into long pan (8 x 12 inch or similar). Bake at 350 degrees for 35 minutes. This cake will be moist in center as brownies. After cooling, spread with coffee icing.

Coffee Icing:

1 stick butter
1/2 c. cocoa
1/2 c. cold coffee
1 tbsp. vanilla
1 box powdered sugar
Pinch of salt

Cream butter until whipped light. Alternate sugar, coffee and cocoa (cocoa depends on ones taste for cocoa, up to 1 cup can be used). Add vanilla and pinch of salt and blend thoroughly.