• Cooking Time: 30
• Servings: 12
• Preparation Time: 60
• 1 box of white cake mix
• 1 grated 1.5-ounce candy bar of milk chocolate, (Hershey bar)
• About 1 cup chopped walnuts
• 1 carton of white frosting
• 1 carton of chocolate frosting

1. Mix cake mix according to instructions on box, set aside.
2. Grease and flour 2 – 9” round cake pans, and line with Reynolds parchment paper.
3. Put about ½ cup of nuts on bottom of each pan.
4. Pour ¼ batter from cake mix into each pan and layer with grated chocolate and then put the rest of batter evenly into each cake pan.
5. Bake and cool according to cake mix.
6. When ready to frost, take one cake and put onto cake plate, nuts side up.
7. Frost this cake top only with some chocolate frosting.
8. Put next layer on top.
9. Make a 6” circle from the parchment paper and put on center of second layer, on top of cake.
10. Now frost with chocolate frosting, around the top of the cake, not touching the sides of cake or the parchment paper.
11. Frost sides of cake with white frosting.
12. Take off parchment from top of cake, so that the nuts show through.
13. Can make a parchment bag for white frosting and pipe a circle where the nuts are on top of cake.

My mother got this recipe from the 1950's and she made her version from scratch, then I made by version with mixes.