Walnut Almond Cake by Divya Gugnani

Preheat oven to 325 degrees F. Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, and cinnamon. Set aside.

Heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream together the shortening and sugar until light. Beat in the egg yolks one at a time, then stir in the vanilla.

Beat in the flour mixture alternately with the milk. Stir in walnuts and almonds.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.

Bake until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Top icing with remainder of nuts.<