1/2 c  Butter
2 c  Sugar
4    Egg
4 oz Baking chocolate
1 c  Flour
1/2 ts Salt
2/3 c  Milk
3 ts Vanilla
1 ts Dried mint, finely crumbled
1 c  Chopped nuts

Preheat oven to 375. Cream butter and sugar, Beat in eggs one at a
time. Melt chocolate in a double boiler. Stir into butter and egg
mixture. Sift flour with salt. Add flour alternately with milk. When
the batter is smooth, stir in vanilla, mint and nuts. Bake in 8 inch
square cake pan for 50 minutes.

Serve chilled, plain or iced with a simple chocolate glace decorated
with sugared mint leaves. Sugar leaves by taking leaves flushed with
cold water, dipping them in eggs whites and rolling them in fine
granulated sugar. Dry on waxed paper.