Chocolate nut cake, frosted

3/4 cup margarine

4 cups walnuts

1 cup almonds

2-1/2 cups whole wheat flour

2 cups sugar

3/4 cup prepared cocoa powder

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon baking powder

1 teaspoon salt

2 cups cold water

1-1/2 Tablespoons vanilla extract

1 Tablespoon vinegar

1/4 cup cornstarch

Melt margarine completely.

Use a glass 9" x 13" pan. greese the pan with a bit of the margarine.

Grind the walnuts and almonds into a powder, using a blender or similar tool.

In one bowl, combine the ground nuts, flour, 1-1/2 cups sugar, 1/2 cup cocoa powder, cinnamon, cloves, baking powder, and 1/2 teaspoon salt.

In a separate bowl, mix together the remaining margarine (except for 1 tablespoon, held aside for the frosting), 1-1/2 cups cold water, and 1 tablespoon vanilla extract.
Add to the dry ingredients and mix thoroughly.

Pour the batter into the pan.
When you are ready to put it into the oven, put the vinegar into the batter and stir in.
Immediately place the pan in the preheated 350 degree oven.
Cook for 50-60 minutes, until a fork or toothpick inserted in the center comes out clean.

While cake cools (in pan), start making the frosting.

In a heavy saucepan, combine 1/2 cup of sugar, 1/4 cup cocoa powder, cornstarch, and 1/2 teaspoon salt. Stir in 1/2 cup water.

Cook over medium heat until it starts to boil.
Cook another minute or two longer, until smooth, but no longer.
Add in 1/2 tablespoon vanilla extract, and the remaining tablespoon of melted butter.

Cool the frosting.
When both cake and frosting are cool, frost the top of the cake.

Serves: 12; Preparation time: 120-180 min