4       Eggs  [separated]
 ½  cup  Margarine
 1  cup  Sugar
 2  tsp  Vanilla extract
 1 square Unsweetened Chocolate  [1 oz, melted]
 ¾  cup  Flour  [unsifted]
 1  cup  ground PLANTERS Pecans
 1½ tsp  Baking Powder
 ½  cup  Milk
 ½  cup  Almonds  [sliced]
 
 

Beat egg whites until soft peaks form; set aside.  Cream margarine and sugar together.

Beat in egg yolks, one at a time.  Mix vanilla and chocolate.

Combine flour, ground pecans, and baking powder alternately mixing with milk into creamed mixture, beginning and ending with flour.

Fold in egg whites.  Pour into 2 greased, waxed paper lined 9 inch round cake pans.

Bake at 350 deg. for 18 to 20 minutes or until done.  Cool 10 minutes.

Remove from pans and cool on wire racks.  Frost with Mocha Frosting.
 
 
 

MOCHA  FROSTING :

 1  cup Milk
 2  tsp Flour
 ½  tsp Instant Coffee powder
 

Mix all together until smooth.  Bring to a boil.

Reduce heat: cool and stir 2 minutes.  COOL !

Beat ¾ cup margarine and 1 cup sugar until light.

Add cooled coffee mixture, beat until creamy.