3/4 c  All purpose flour
1/4 ts Baking powder
1/4 ts Salt
6 oz Semi-sweet choc.pieces
1/2 c  Butter(1 stick)cut in pieces
1/3 c  Sugar
3 tb Orange juice
1 ts Grated orange peel
1 ts Vanilla extract
2    Eggs
1 1/2 c  Chopped walnuts
ORANGE CREAM: TO FOLLOW
1/2 c  Butter(1 stick) softened
2 c  Confectioners sugar
1 ts Grated orange peel
1 ts Milk
1 ts Vanilla extract
CHOCOLATE ICING: TO FOLLOW
6 oz Semi-sweet choc. morsals
1 tb Butter
1 tb Vegtable shortning

Preheat oven to 325 degrees. With foil, line the bottom and sides of a 9″
square baking pan, allowing foil to overhang slightly. Butter foil; set
aside. On a square of wax paper, combine flour, baking powder and salt. In
a small saucepan, combine chocolate morsels, butter, sugar and ornage
juice; cook and stir over very low heat until chocolate and butter are
melted. Remove from heat. Stir in orange peel and vanilla. Using wire
whisk, beat in eggs one at a time. Add reserved flour mixture, beating
until smooth; stir in nuts, spread in prepared pan. Bake until a wooden
pick inserted in the center comes out clean, 23-25 minutes. Cool completely
on a wire raack. Spread with ORANGE CREAM. Using a knife, mark CHOCOLATE
ICING in 36 (1 1/2″) squares. Refrigerate until Icing is firm,(about 25
minutes or place in freezer for 5 minutes.) Lift foil edges to remove from
pan. Cut in squares. Refrigerate up[ to 4 days or wrap and freeze up to 1
month. ORANGE CREAM: In electric mixer, beat butter until creamy. Gradually
add sugar, beating until fluffy.Beat in orange peel,milk, and vanilla.
Makes 1 1/2 cups. CHOCOLATE ICING: In small saucepan combine chocolate
morsels, butter and vegtable shortning. Stir over low heat until melted.
Makes 1 cup.