Crusty Cradle Cake

• 2 cups (475 ml) flour
• 1 tbsp (15 ml) baking powder
• 4 eggs, seperated
• 2 cups (475 ml) sugar, divided
• 1 cup (225 ml) finely chopped pecans
• 1 oz (28 grm). sq. unsweetened chocolate
• 1/2 cup (125 ml) softened margarine
• 1 tsp (5 ml) vanilla
• 3/4 cup (175 ml) milk
• 2 oz (56 grm). semi sweet chocolate chips
• 3 tbsp (45 ml). water

1. Grease 10" tube pan.
2. Line bottom with wax paper; set aside
3. Stir together flour, baking powder and salt; set aside.
4. In medium bowl beat egg whites until soft peaks form.
5. Gradually beat in 1 cup (225 ml) sugar until stiff, glossy peaks form.
6. Fold in nuts and grated unsweetened chocolate.
7. Spread mixture on bottom and 3/4 up sides of pan.
8. In a large bowl, cream margarine and remaining 1 cup (225 ml) sugar until light and fluffy.
9. Beat in egg yolks and vanilla.
10. Stir in flour mixture alternately with milk.
11. Spoon mixture into pan gently, making sure it is surrounded by meringue on all sides and lower than top of meringue.
12. Bake in pre-heated 325 degree (175 C.) oven 65-75 minutes or until pick inserted in middle comes out clean.
13. Cool at least one hour or until caked sides can be loosened easily with metal spatula.
14. Turn on serving plate.
15. Peel off wax paper.
16. Garnish with semi-sweet chocolate that have been melted in 3 Tbsp (45 ml).water.

flour, baking powder, eggs, sugar, pecans, unsweetened chocolate, margarine, vanilla, milk, semi sweet chocolate chips, water

Taken from online-cookbook.com/goto/cook/rpage/000B39 (may not work)