Line 1. Butter, a minimum of half a pound (8 oz.), but not to exceed
1 (one) pound. (See line 4.)

Line 2. Sugar, light brown or white, unless you or your spouse had a
financial account in a foreign country in 1990, in which case dark brown
sugar must be used. Do not substitute molasses or honey. Use 1 (one) cup
and adjust to taste.

Line 3. Eggs, six or half a dozen, whichever is greater.

Line 4. Semi-sweet chocolate, 6 oz. Non-farm families may choose the
optional method of using cocoa powder. If you elect the Cocoa Method,
add 1/2 oz. (One Tablespoon) of butter to each 3 tablespoons of cocoa.
Multiply by .9897 per ounce of substitution. For adjustments to sugar,
see pg. 29. Add total of additional butter to Line 1 (above). Sugar
adjustments should be reflected in final total of Line 2. For additional
details on cocoa conversion, see Form 551.

Line 5a. Flour, white. If you were a federal, state or local government
employee, you may be eligible for an excess flour tax credit. Measure 2
cups, sifting is optional.

Line 5b. Flour, whole wheat, 1 2/3 cups.

Line 5c. Alternative mixture: 1 cup white flour plus 3/4 cup whole wheat
flour.

Line 6. Vanilla, 1 teaspoon. See Schedule ZE for reporting use of
imitation vanilla flavoring. You may be able to deduct the cost of real
vanilla extract in 1991 if you itemize deductions.

Line 7. Salt, 1/3 teaspoon (optional). If you are a head of household
with dependents and were born during a leap year, you must add salt.

Line 8. Baking powder, 1/2 teaspoons. Use of baking soda will result in
a penalty. See form W-Q, Line 8a. Walnuts, 8 oz., chopped. You may be
eligible to use pecans or almonds. See Part III of Schedule PE, Itemized
Substitutions.

Line 9. Preheat oven to 3500 F ($3750� if altitude exceeds 5,500 feet).
Be sure that you have turned the oven on before you begin assembling
ingredients. In a bowl (2 quart capacity), cream butter and sugar for 3
minutes, or until well blended, whichever occurs first. (Note: If you
are using the Non-farm Cocoa Method [see Line 4], add additional butter
and sugar at this point.)

Line 10. Incorporate eggs, one egg at a time, into creamed mixture. If
the eggs are from a farm of which you are the sole owner, you may be
eligible for a Fowl Credit. See Form 9871m For the Birds''.

Line 11. Add vanilla.

Line 12. In a double boiler, melt chocolate at low heat. If you are
using the Non-farm Cocoa Method, disregard the preceding instruction and
stir cocoa into the creamed mixture. Then stir in flour from Line 5a,
5b, or 5c, add salt (optional, but see Line 7 for exception) and baking
powder.

Line 13. Add nuts, which should be chopped, regardless of type (See Line
8a).

Line 14. Pour batter into 2 (two) greased and floured 8 inch round cake
pans or 1 (one) greased and floured 9"x13" inch pan, which you should
have prepared earlier. Bake in preheated oven (see line 9) for 40 to 50
minutes, whichever is greater. After removing cake pan(s) from oven,
cool for 10 minutes (12 for 9"x13" pan) and turn cake(s) out onto wire
rack.

When cake is completely cool, frost it. (To determine time needed for
cooling, complete Worksheet on pg. 25.) See Form 873 for details on
appropriate frostings.

Note: If you weigh 20 percent more (or higher) than your ideal weight
(see chart on pg. 19), ignore this recipe and complete Schedule F, Fresh
Fruit Desserts''.

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That's really cute, Philosopher...

hey that was cool'''

and funny

Its funny cause I did my own taxes for the first time... felt just like
reading this recipe...

sounds about right!..lol..