Sea Foam Nougat Cake

1/2 c. shortening                        2 tsp. baking powder
1-1/3 c. sugar                            1 c. buttermilk
2 eggs, separated                       3/4 tsp. baking soda
2-1/4 c. sifted flour                     1 tsp. vanilla
1/2 tsp. salt

Cream shortening and sugar. Add egg yolks and beat well. Sift flour with baking powder and salt. Add baking soda and vanilla to buttermilk and add alternately with flour to first mixture. Beat egg whites into stiff peaks. Fold stiffly beaten egg whites into mixture and pour into 2 greased 8” layer pans.

Bake at 350 deg. for about 20 minutes. Ice with Feather Frosting.

FEATHER FROSTING

6 tbsp. Flour                              1 c. sugar
1 c. cold water                           1 tbsp. vanilla
1/2 oz. baking chocolate             3/4 c. finely chopped walnuts
1/3 c. butter                              dash of salt

Blend flour-and water and cook until thick and smooth, about 10 minutes, stirring constantly. Let stand until cold. Melt chocolate in pot over LOW heat. Cool to luke-warm. Cream together chocolate, sugar and butter until fluffy. Add flour mixture by spoonfuls, beating briskly between each addition. Add salt, vanilla and 1/2 c. nuts.

Frost cake and sprinkle remaining nuts over top. Keep cake in cool place.