Feel free to change the milk chocolate to dark chocolate and the walnuts to cashews, pecans, or almonds. This is a good cake to use what you have on-hand.
3 cups cake flour
2 teaspoons baking powder
2 (4 ounce) bars sweet chocolate, grated
1 cup chopped walnuts
1 cup butter
2 cups white sugar
4 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 and 1/2 cups powdered sugar
2 tablespoons butter
1/2 cup rich cocoa powder
1/3 cup half & half, light cream, whole milk, whatever
Preheat the oven to 350 degrees; grease and flour a 9×13 inch pan.
Set aside 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
Set aside a bit of the grated chocolate and chopped walnut to decorate the icing; toss the remaining grated chocolate and chopped walnuts with the reserved flour. Set aside.
Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time, and add the vanilla. Mix in the flour mixture alternately with the milk. Fold in the chocolate and walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. This cake goes from wobbly to dry in a fast minute, so keep your eye on it.
For the frosting, mix the powdered sugar, butter, cocoa powder, and dairy product. You may need to fiddle with these ratios to get a good, spreadable, not too thick frosting. Spoon onto the cake and spread it evenly while the cake is slightly warm. Sprinkle with the reserved grated chocolate and chopped walnuts.