Fudge Cake With Sea Foam Frosting

Directions

1. Cream shortening, 1 1/2 c. sugar and egg yolks till light. Add in a few drops of lowfat milk if needed to cream sugar. Add in chocolate and blend thoroughly.
2. Sift flour with baking pwdr and salt. Add in dry ingredients alternately with lowfat milk to chocolate mix, blending well after each addition. Stir in vanilla and minced nuts. Beat 2 egg whites till frothy. Gradually add in remaining 1/2 c. sugar, beating till whites are stiff. Fold into batter.
3. Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350F 30 to 40 min, or possibly till cake springs back when lightly touched with finger in center of cake. Cold slightly then remove layers from pans and cold completely on wire rack.
4. To make frosting, combine 3/4 c. sugar and brown sugar in heavy saucepan.
5. Add in warm water and cream of tartar and stir to blend. Cover pan and slowly bring to simmer. Uncover pan and cook till syrup spins long thin thread.
6. Remove from heat. Beat 3 egg whites till stiff. When syrup stops bubbling, pour over beaten whites in thin stream, beating constantly till fluffy.
7. Use to frost cooled layers. If you like, heat 1 oz semisweet chocolate with 1/4 tsp. butter and drizzle over frosting. Carefully swirl it over frosting with a thin spatula to give marbled effect.