1/4 cup nuts
1 egg
3 tbsp. shortening
1 cup milk
3 envelopes (1 oz each) pre-melted unsweetened chocolate
1/2 tsp. vanilla
1 1/4 cups Gold Medal flour (if using self-rising flour, omit baking powder and salt)
1 1/3 cups sugar
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup semisweet chocolate pieces

Heat oven to 350F. Grease and flour baking pan, 9x9x2". Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender.

Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy.) Pour batter into pan.

Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm.