Sunbeam Chocolate Pound Cake

1/2 c Finely chopped nuts
2 3/4 c Sifted cake flour
3/4 ts Cream of tartar
1/2 ts Baking soda
1 1/2 ts Salt
1 3/4 c Sugar
1 c Soft butter or margarine
2/3 c Milk
1 1/2 ts Vanilla
3 Eggs, unbeaten
1 Egg yolk; unbeaten
3 oz Unsweetened chocolate sqrs melted
Confectioners sugar

Preheat covered frypan at 420 degrees F with vent closed.

Grease a 9-inch form cake or tube pan, without cooling rests. Sprinkle nuts over bottom. Sift together flour, cream of tartar, soda, salt and sugar into large electric mixer bowl. Add shortening, milk and vanilla. Beat on low speed until flour is dampened, then on medium speed for 2 minutes, scraping bowl. Add eggs and yolk, chocolate and beat 1 minute longer on medium speed, scraping bowl. Turn into pan. Set pan on metal rack in frypan, cover, bake until toothpick inserted in center comes out clean (about 1 hour 25 minutes) opening vent last 15 minutes. Cool 10 minutes on cake rack, then loosen and remove from pan, turning nut side up. Sprinkle with confectioners sugar when cold.

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