2 c  Sifted cake flour

      2 ts Baking powder

      1 ds Salt

    1/2 c  Butter

  1 1/2 c  + 1/2 c sugar

      4    Eggs, separated

      4 oz Unsweetened chocolate,

           -melted
      1 ts Vanilla

  1 1/3 c  Milk

    1/4 c  Tia Maria

           Chopped Nuts
           Preheat oven to 350 degrees.
           -Butter and flour 2 9" pans.
  Sift flour with baking powder and salt.  Cream butter; add 1 1/2 c of the
  sugar gradually and blend until light and fluffy.  Beat in egg yolks. Add
  chocolate and vanilla.  Add flour alternately with milk, mixing well after
  each adition. Beat egg whites until stiff but not dry; add 1/2 c sugar and
  fold into batter.  Turn into pans and bake 35 minutes. Cool.
  Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust
  sides with chopped nuts.
  Florence Icing
  4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a

  saucepan; add sugar and milk.  Bring to a boil stirring constantly then
  cook over low heat 10 minutes or until temperature reaches 236 degrees. or
  115 c.  Melt chocolate; add Tia Maria.  Stir into butter mixture. Remove

  from heat and beat icing until thick enough to spread.
  If icing hardens before cake is frosted, soften with a little hot water.